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Thai stir fried tofu with cashews recipe

Thai stir fried tofu with cashews recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Peppers
  • Chilli peppers

This is a rich Thai dish with stir fried cashews and tofu that can be paired with rice and a curry or tom ka gai in order to create a memorable meal.

2 people made this

IngredientsServes: 4

  • 175g firm tofu, sliced
  • 2 tablespoons whisky or sherry
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons vegetable oil, or to taste
  • 140g unsalted raw cashews
  • 5 cloves garlic, chopped
  • 1 onion, julienned
  • 3 tablespoons palm sugar
  • 2 fresh red chilli peppers, sliced
  • 3 tablespoons water
  • 4 spring onions, sliced

MethodPrep:10min ›Cook:10min ›Extra time:10min marinating › Ready in:30min

  1. Combine tofu, whisky, fish sauce, light soy sauce, dark soy sauce and oyster sauce in a bowl and marinate for 10 minutes.
  2. Meanwhile, heat oil in a wok over medium heat and fry cashews until browned, 3 to 5 minutes. Transfer cashews to a bowl and pour out oil.
  3. Add garlic to the wok and stir-fry for 1 minute. Stir in tofu and onion and stir-fry for 1 minute. Add palm sugar and chilli peppers. Continue cooking for 2 more minutes. Add water and stir until well mixed. Remove from heat. Sprinkle the cashews and spring onions on top.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

by SunnyDaysNora

This is INCREDIBLE!!!! The sauce is fabulous. I didn't have black soy sauce or palm sugar and when I searched for substitutes for those ingredients simply adding molasses to both regular soy sauce and brown sugar were listed, and it worked well. I also didn't have fresh red Chile peppers so I subbed jalapeños. The recipe didn't mention if the marinade should be added along with the tofu and I went ahead and threw it in with the rest of the ingredients in the pan. This dish would lend itself well to any protein in place of tofu and pretty much any stir fried veggie would work as well. I think next time I'll try adding chicken and broccoli! The only thing that I would change about using tofu is that next time I would cube it instead of slicing it. Other than that, I'd leave this recipe alone! EDIT: I've made this twice now, the second time I doubled the sauce and allowed chicken to marinate in it all day. I added steamed broccoli before serving. Delicious!-09 Dec 2018


The captious vegetarian

My brother gave me the cookbook Buddha’s Table by Chat Mingkwan a few years ago. I immediately started paging through the book, and left it open on my kitchen table. The next day as soon as I starting looking at the recipes the pages started falling out. I suspected that the special “layflat binding” was to blame, but when I called the publisher they assured me that they’ve been using this binding for a long time and have had no trouble with it. They said they’d send me another copy. They did, but two days after I received it (and before I’d made even a single recipe) the pages started falling out! I figured it wasn’t worth trying to get a third copy.

Although lots of the recipes looked good, I never did get around to trying them. Many of the recipes call for “vegetarian or mushroom stir-fry sauce” or other pre-made sauces, which kind of turned me off. First, I don’t tend to have them on hand. Second, those sauces are pretty much junk. Thus, whenever I wanted to make something Thai I always ended up using Nancie McDermott’s Thai cookbook instead. But last week I was determined to finally try the cookbook out. I bought some vegetarian stir fry sauce at the local Asian shop. I figured if I liked the recipe with the stir fry sauce I could always try to figure out how to make up a similar sauce on my own.

Ingredients

  • 2 Tbs. oil (reduced from 3 Tbs.)
  • 6 whole dried Thai chilies
  • 2 Tbs. minced garlic
  • 3 cups sliced mushrooms
  • 1 cup sliced firm tofu, in 1/4-inch cubes
  • 1 cup sliced onions
  • 1 cup julienned colored bell peppers (red, orange, or yellow)
  • 2 Tbs. vegetarian or mushroom stir-fry sauce
  • 1 Tbs. light soy sauce
  • 1 Tbs. sugar
  • 1 Tbs. vegetable base or 1 vegetable bouillon cube
  • 1 cup roasted cashew nuts
  • 1/2 cup sliced green onions, in 1-inch lengths
  • 3 sprigs fresh cilantro, leave only, for garnish

Instructions

  1. Heat the oil in a wok over high heat. Add the dried chilies and fry them for 1-2 minutes or until crispy. Remove from the wok and set aside to drain on paper towels.
  2. Add the garlic to the wok and cook for 2-3 minutes or until fragrant. Stir in the mushrooms, tofu, onions, and bell peppers stir-fry 3-5 minutes or until the vegetables are almost tender.
  3. Add the stir-fry sauce, soy sauce, sugar, and vegetable base and stir to mix well. Continue stir-frying until all the vegetables are tender, about 3 minutes longer. Add the cashews, green onions, and fried chilies. Continue cooking until heated through, about 2 minutes longer. Garnish with the cilantro before serving.

I used a 12-inch skillet since I don’t own a wok. I used the full 3 Tbs. of oil, even though it seemed like a lot. I’m not sure what frying the dried chilies accomplishes–I didn’t detect any heat in the final dish. But maybe my dried chilies weren’t the right kind. I’m not sure what “dried Thai chilies” are.

As soon as I added the garlic it started to brown. I think after 2-3 minutes it would be burnt to a crisp! Other than the garlic issue, this recipe worked well. It tasted like middle-of-the-road Thai restaurant food–tasty, but not stellar. I thought it needed more spice and more sour. Derek, however, loved it.

Because of all the oil and nuts, the recipe is pretty calorie-dense. The author says the recipe serves 6, but the servings would be extremely small (in terms of volume). I think 3-4 servings is more realistic. With 1/2 cup medium-grain brown rice, and the full 3 Tbs. of oil, one quarter of this recipe contains about 480 calories (50% from fat, 37% carbs, and only 13% protein).

I made this again but cut the oil to 2 Tbs. and chopped the onions instead of slicing them. I added the garlic with the other veggies. The recipe was still barely spicy at all. I liked that it was less greasy, but otherwise I felt the same about it as last time–tasty but not that exciting. Derek loved it again, said it tasted like “Chinese food”. I’d still like to figure out how to replace the stir-fry sauce with regular pantry ingredients.


Instructions

What is your go-to meal? If you asked my mom, she would say baked chicken. If you asked my dad, he would most likely say cereal. If you ask me, you would get a different answer every time. There are just too many to chose from. One of my all time favorites is throwing together all of my fresh vegetables in a beautiful stir fry.

Whether you are cooking for friends, family, or just treating yourself, these stir fried vegetables will not let you down. An addition of cashews, tofu, shrimp, or another protein makes this mean complete. This quick, easy, and delicious recipe is the perfect combination of color and flavor to make anyones day.

In a small bowl, combine coconut milk, fish or soy sauce, lime juice, and brown sugar. Stir well to dissolve the sugar.

Taste for flavor. Add more coconut milk, sauce, or add a pinch of salt to suit your taste.

Medium high heat in wok or frying pan, add olive oil, onion, garlic, ginger, and chili.

Stir-fry 1 to 2 minutes, then add the carrots, mushrooms, and 1/4 of the stir-fry sauce. Continue stir-frying 2 to 3 minutes.

Add the broccoli and red or yellow pepper plus enough stir-fry sauce to gently simmer vegetables (about 2 minutes).

Finally, add the baby bok choy, bean sprouts, and cashews. Add more of the stir-fry sauce as needed, almost enough to just cover vegetables in sauce. Simmer until bok choy is cooked but still bright green with some crispness (2 to 3 minutes more).


Variation suggestions

  • Here I have used button mushrooms, you can use any variety you like. Even a combination of different mushrooms tastes amazing in this dish.
  • Instead of cashew nuts, you can also use roasted peanuts.
  • If you don't have kaffir lime leaves, galangal, and lemongrass, use around 1-2 tablespoons of ready-made Thai curry paste.
  • You can also make stir-fried eggplants, stir-fried broccoli, or stir-fried tofu in Thai style following this recipe.

Thai stir fried tofu with cashews recipe - Recipes

Hi! I am a little late getting my Monday blog out since I had a bit of a last-minute change of plans. Coco and I were home for the weekend, and had planned to be in Seattle until Tuesday night- but we had a change of plans and instead drove up early this AM, pre-rush hour morning traffic. So now we are on set somewhere very rural in British Columbia!! Funny what a difference a few hours make!

But we will be home by the time it’s dinner time, and I will even have time for a quick trip to the grocery store- which means, 14 hours after starting my day- EASY and FAST is priority. That is where this awesome Crispy Tofu Basil Stir Fry comes into the picture. I love how much flavor there is, and I appreciate that baking the tofu can create a lovely golden crust without having to fry it in a ton of oil. And that can happen in the time it takes to prepare the rest of the ingredients and make the sauce- so everything comes together easily and pretty much all at once.

The tofu is the star, but I do also add a generous amount of red peppers (or yellow, or orange!) quite a bit of fresh basil leaves and some toasted crunchy cashews for good measure. While this felt like a winning (and simple) combination for me- you could most definitely bulk up this stirfry if you wanted to. I would add asparagus or broccoli- but even button mushrooms or brussels sprouts would be a great addition!

Then I am making a date with Coco, the couch and Netflix. Any recommendations on a show that Coco and I can binge together? Not actually just Netflix- we also have Amazon prime and Apple and On-Demand- we are not picky!!

  • Crispy Tofu:
  • 14 ounces organic firm tofu, cut into bite-sized cubes
  • Kosher salt
  • 2 tablespoons olive oil
  • Stir Fry Sauce:
  • 2 cloves garlic
  • 2 tablespoons fresh ginger, peeled and chopped
  • 2 tablespoons Tamari (gluten-free soy sauce)
  • 2 tablespoons agave
  • ¼ cup rice vinegar
  • 2 tablespoons cashew butter
  • 2 tablespoons hot water
  • Stir Fry:
  • 2 tablespoons olive oil
  • 2 red peppers, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 packed cup of fresh basil leaves
  • ¼ cup toasted cashews
  • 3 green onions, thinly sliced
  • 1 tablespoon Toasted sesame seeds
  • Steamed Jasmine Rice for serving
  1. Preheat the oven to 400 degrees. When you are done slicing the tofu into bite sized cubes, make sure you pat them dry on paper towels and get them as dry as possible. Sprinkle them with kosher salt and toss them with the 2 tablespoons of olive oil and spread them out on a sheet pan fitted with a silpat or parchment paper.
  2. Bake the tofu until crispy and golden, about 20 minutes- flip half way through to brown the tofu evenly.
  3. While the tofu is baking to golden, prepare the vegetables and make the stirfry sauce. In the jar of a blender, combine the garlic, ginger, tamari, agave, rice vinegar and cashew butter. Puree until smooth and add the hot water to make the sauce more fluid.
  4. In a heavy pan over high heat, add 2 tablespoons of olive oil and add the red peppers and jalapeno and lightly saute for a few minutes and then add the crispy tofu fresh from the oven. Add the sauce and saute for an extra minute. Add the cashews, green onions and fresh basil and toss everything until well combined and hot. Adjust seasoning if needed and then sprinkle with toasted sesame seeds and serve hot over steamed rice.

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Hi! I am a little late getting my Monday blog out since I had a bit of a last-minute change of plans. Coco and I were home for the weekend, and had planned to be in Seattle until Tuesday night- but we had a change of plans and instead drove up early this AM, pre-rush hour morning traffic. So now we are on set somewhere very rural in British Columbia!! Funny what a difference a few hours make!

But we will be home by the time it’s dinner time, and I will even have time for a quick trip to the grocery store- which means, 14 hours after starting my day- EASY and FAST is priority. That is where this awesome Crispy Tofu Basil Stir Fry comes into the picture. I love how much flavor there is, and I appreciate that baking the tofu can create a lovely golden crust without having to fry it in a ton of oil. And that can happen in the time it takes to prepare the rest of the ingredients and make the sauce- so everything comes together easily and pretty much all at once.

The tofu is the star, but I do also add a generous amount of red peppers (or yellow, or orange!) quite a bit of fresh basil leaves and some toasted crunchy cashews for good measure. While this felt like a winning (and simple) combination for me- you could most definitely bulk up this stirfry if you wanted to. I would add asparagus or broccoli- but even button mushrooms or brussels sprouts would be a great addition!

Then I am making a date with Coco, the couch and Netflix. Any recommendations on a show that Coco and I can binge together? Not actually just Netflix- we also have Amazon prime and Apple and On-Demand- we are not picky!!


Recipe Inspiration

I’ve been a fan of fried rice for as long as I can remember. Before making it at home, I wasn’t quite sure what ingredients created the salty, spicy and umami flavors I adore. And, I always assumed vegetable fried rice was vegetarian or, omit the egg to make it vegan.

The secrets of the best Thai fried rice alluded me until I started Googling and asking questions at a favorite Thai cafe years ago. Specifically, it was the texture and flavors I couldn’t quite nail down. Also, I always crave more veggies in fried rice than what’s offered at restaurants.

This was, in part, motivation to recreate those flavors and a packed with veggies homemade vegetarian fried rice.


Vegetarian Thai Noodles (Pad See Ew)

Vegetarian Thai Noodles on the table in 15 minutes! It took a handful of attempts, but I finally figured out a vegan/vegetarian Pad See Ew which tastes like it’s from the streets of Thailand. The authentic version not only has chicken and egg in it, which are easy enough to omit, but the sauce has oyster sauce in it which is a key component in the sauce.

I created this because I have one friend who is allergic to seafood, and another that is vegetarian….which meant making a dish that was meat free and seafood free. I have to say, it’s pretty close to the authentic version! The sauce has the same depth of flavour, the touch of tang, perfect balance of sweet and salty with the wonderful chargrilled flavour that epitomises this classic Thai noodle dish.

I made this simply with Chinese broccoli and onion, but you can really add whatever vegetables you want, just be sure to add them to the wok in order of cooking time (starting with the vegetables that take the longest).


Recipe Summary

  • 3 tablespoons canned low-sodium chicken broth, vegetable broth, or homemade stock
  • 1 teaspoon cornstarch
  • 3 tablespoons cooking oil
  • 2/3 cup cashews
  • Dried red-pepper flakes
  • 1 pound mushrooms, sliced thin
  • 1/2 teaspoon salt
  • 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
  • 3/4 teaspoon Asian sesame oil
  • 3 cloves garlic, minced
  • 1 pound broccoli, thick stems removed, tops cut into small florets (about quart)
  • 1 1/2 pounds napa (Chinese) cabbage (about 1/2 head), shredded about (1 1/2 quarts)
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce

In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.

In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.

Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.


Step-by-Step Instructions

Step One &ndash Cook the Rice

Cook the rice according to package instructions. Once the rice is cooked and all the water has absorbed, fluff with a fork and let cool for 5 minutes.

Pro Tip: You can use either brown or white rice. Just note that brown rice takes about twice as long to cook as white.

Step Two &ndash Sauté the Tofu

If you are using water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour. If you don&rsquot press the tofu, it will likely stick to the bottom of your pan which will prevent it from browning.

Pat the tofu dry and cut it into 1/2&Prime cubes. Heat the oil over medium-high heat. Test the hotness of the oil by adding a couple of drops of water to the pan. It should immediately sizzle. Add the tofu and sautéfor about 5 minutes, stirring often, until the tofu is brown on all sides. Remove from heat and set aside.

Step Three &ndash Sauté the Veggies

Wipe the skillet down and return it to medium heat. Add the additional two tablespoons of oil.

Sauté the onions for 5-7 minutes, stirring occasionally, until translucent. Add the ginger and garlic and sauté for another minute. Once fragrant, add the carrots, mushrooms, and peas and cook until tender and the mushrooms have reduced in size. This should take about 5 minutes.

Step Four &ndash Mix Together

Stir together the sauce ingredients and set aside.

Once your vegetables are tender and your rice is cooked, create a well in the center of the wok. Add cooked rice and sauté for 2-3 minutes, stirring frequently. Try to keep the vegetables to the side of the wok and only stir fry the rice.

Once the rice is lightly cooked, stir in vegetables, add tofu, cashews, and sauce and stir to combine.


Related Video

I love this recipe - maybe my very favorite way to eat tofu! I've used Thai basil, or when not available, a combo of cilantro/mint which is what Mai Pham suggests as a Thai basil sub in "Pleasures of the Vietnamese Table." I purchased her book after traveling in Veitnam and falling in love with the food - HIGHLY recommend! Mai Pham really focuses on preserving traditional flavors and the recipes are a lovely and thoughtful collection. I found the bitterness of turmeric here perfectly balanced with the sweetness of the sugar and onions/shallots. I cook this dish in a nonstick ceramic pan since the tofu can otherwise be a sticky nightmare, over very very high heat, tossing constantly, to really brown the tofu and get some carmelization on the onions. It is a little smoky but worth it and it looks beautiful. Just watch it since it will cook QUICKLY this way. I like one reviewer's suggestion of freezing and microplaning the lemongrass, since I can't always find it fresh. If you love this tofu recipe you may also love the sweet/spicy Ottelenghi's Black Pepper Tofu (from his book Plenty, with chilies/shallots/pepper/soy/sugar), but his is awash in butter and much richer.

Really delicious and pretty easy! I had most ingredients on hand. No peanuts so I used cashews. I think peanuts would be better. And thai basil was wonderful but I might look for the pepper leaves at the Asian market. I hadn't read the reviews so I used all the turmeric and I thought it was fine -- also gave the tofu a nice color. I'm a fan of tofu but this might be my new favorite recipe! I think you could add vegetables beyond the onions. I used a bit of carrot but others would work too.

I really liked this recipe! I was looking for a recipe with turmeric and tofu. Luckily I had some lemongrass in my fridge already, so this recipe was perfect for me to put together without having to run to the store! It was delicious! I wanted to try using fish sauce instead of soy sauce, but decided to stick to the recipe. It turned out well, but I think next time I will try using the fish sauce. I didn't have basil, so I used mint leaves instead and it tasted great to me. Thanks for the recipe!

Very good. Made modifications based on other reviews. Doubled the marinade, and added one tablespoon of fish sauce. Used grade B maple syrup instead of the sugar, and no need for the added salt with all that soy and fish sauce. Pressed the tofu (extra-firm) for about a half hour to get the extra moisture out. Sautéed the onion mixture with a couple tablespoons of green curry paste to add some oomph - have made this before without that, and had previously found the onion part a little bland. Then sautéed the marinated tofu until nice and dark brown. Served with brown rice, garnished with shopped green onions. Tasty, spicy, fresh, light - will make again like this.

This recipe is very good with modifications. Use 4x's as much lemon grass, double all the other ingredients in the marinade and add a tablespoon of fish sauce. Use 4x's the onions, shallots and garlic. I simultaneously cooked the tofu in one pan and the onions mixture in another. I put the tofu into the onion pan after cooking it for 6-7 minutes and used chicken broth to deglaze the tofu pan. Use enough broth to make a decent amount of sauce then put the tofu/onion mixture into the pan with the sauce and toss. I used Italian basil and at the end topped it with the chopped peanuts and thinly sliced scallions. I served it over basmati rice and had a side dish of al dente sugar snap peas that could also be tossed with the tofu. My family likes lots of flavor with a bit of heat. I'll make this again.

Excellent, flavorful recipe. I like bold flavors, so disagree with the reviewer that thought there was too much lemongrass, chile, and turmeric. I made it with the minimal modifications suggested by other reviewers: fish sauce, slight reduction in the amt of turmeric (but 1 tsp would have been fine). Also used a whole onion rather than half, and Thai bssil because I couldn't find the pepper leaf. Used a mini food processor to pulverize the lemongrass. Will definitely make again.

I made this dish for my 7-year-old son who loves tofu. He was away on a class trip for three days and I wanted to make him a special dinner, so decided it was time to jump on the tofu making wagon. And let me tell you, what a hit. This was a phenomenal dish! I had to dumb it down a bit chili wise for his delicate palate, but other than that. I stuck to the recipe and served some spicy chili sauce on the side. I am officially a tofu liker! I highly recommend this dish for anyone trying to venture into the realm of tofu. It was great!

Quite tasty tofu! I use a microplane on frozen lemongrass- works like a charm. I substituted fish sauce for half the soy as others recommended. Served it with the snap peas + chile & mint recipe on this site.

Exceptionally easy to make and absolutely delicious. Required an hour of prep, but it was all easy. I thought the spice levels were just fine (contrary to other reviews). I just substituted 1 tbl of fish sauce for 1 tbl of soy sauce for flavor. But I am thrilled with the results.

Ist time "cooking" tofu. I cut the lemon grass into pieces and smashed to release flavor so as not to have to deal with the bits in the marinade and aside from only using 3/4 tsp. of tumeric followed the remainder of the recipe as written. Will definetly make again.

Most flavorful tofu recipe I have ever made. After reading the reviews, I reduced the turmeric to 1/2 tsp., I added 1 tablespoon of fish sauce, and I used a serrano chili and cilantro instead of Thai basil, because that's what was in the house. I also pressed my tofu for 30 minutes before marinating it. We practically fought over the last few bites!

Definitely good, but I should have pressed my tofu -- it crumbled instead of staying in cubes. I also added some baby bok choy and thinly sliced carrots for a little veg in the mix.

I used less than 1 tsp of turmeric but still found it overpowering. The flavours were not nice together and it probably would have been better with no turmeric at all. This recipe was very disappointing considering the reviews.

This is now one of my favorite tofu recipes. A wonderful flavor combination that even tofu-skeptics will gobble up! I have made it many times staying true to the recipe. But I have also made it using fish sauce instead of soy, and throwing in chopped scallions instead of peanuts. It's good anyway you slice it.

I thought this was great - I had no problem with the turmeric or the lemongrass. It was so good I didn't even notice that I had forgotten to add the peanuts at the end!

This recipe was very disappointing. The amount of lemon grass required was too much and the suggestion of chopping it finely does not work. The required quantity of chilli is too much, for even an Asian palate. The quantity of turmeric used is also too much, as it makes the the recipe bitter. I made this recipe twice to see if it was me, or the recipe, and the recipe is simply one that does not work. I would certainly not recommend this recipe.

I really liked this and probably would give it 4 forks if i could figure out a way to make the lemongrass more tender. I peeled it down, but it was still tough. Perhaps I chopped it too small. It was super, next time I might just try lemon zest to avoid the hard chunks of lemongrass.

This is the best meatless recipe for tofu that I have ever eaten, much less cooked. The lemongrass puts it over the top, but I imagine it would be delicious without it, so don't wait to cook it until you can hunt some down. If you get addicted to this recipe, root some lemongrass in water in late winter and grow it in your garden all season.



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