Tofu Stir-Fry with Cashews & Rice

📝 Ingredients

• 2 blocks firm tofu (400 g each)
• 50 g cashew nuts
• 3 tbsp cornflour (2 for the tofu, 1 for the sauce)
• 1 red pepper + 1 green pepper (about 180 g each)
• 1 brown onion (about 150 g)
• 2 garlic cloves + 15 g fresh ginger
• 4 tbsp soy sauce + 2 tbsp honey + 1 tbsp rice vinegar
• 3 tbsp sunflower oil
• 240 g jasmine rice
• 2 spring onions

🍴 Utensils

• Wok or large frying pan
• Saucepan with lid
• Clean tea towel
• 2 mixing bowls
• Grater
• Cutting board and knife

📖 Steps

1. Drain the tofu, wrap it in the tea towel and place it on a plate. Top with a chopping board and 2 tins and leave to press for 20 minutes: removing its water is the key to getting it golden and crispy.
2. Meanwhile, rinse the rice 3 times in a bowl of cold water, until the water is almost clear. Put it in the saucepan with 360 ml water, bring to the boil, cover and cook for 12 minutes over very low heat. Leave to stand for 10 minutes off the heat, without lifting the lid.
3. Make the sauce in a bowl: mix the soy sauce, honey, rice vinegar, 1 tbsp cornflour and 150 ml water. Cut the peppers into 2 cm squares and the onion into thick slices, chop the garlic, grate the ginger and slice the spring onions.
4. Cut the pressed tofu into 2 cm cubes, put them in a bowl with 2 tbsp cornflour and toss gently to coat well. Dry-toast the cashews in the wok over medium heat for 3 to 4 minutes, stirring, until golden, then set aside.
5. Heat 2 tbsp oil in the wok over medium-high heat. Add the tofu in a single layer (in 2 batches if needed) and let it brown for 8 to 10 minutes, turning every 2 minutes, until crisp on all sides. Set aside on kitchen paper.
6. Pour the last spoonful of oil into the wok, turn the heat up to high and stir-fry the peppers and onion for 3 to 4 minutes: they should be tender but still crunchy. Add the garlic and ginger and stir for 30 seconds, without letting them burn.
7. Stir the sauce (the cornflour sinks to the bottom), pour it into the wok and stir for 1 minute, until it thickens and turns glossy. Return the tofu and cashews, then stir-fry for 1 minute to coat them well in the sauce.
8. Fluff the rice with a fork and divide it between 4 plates. Serve the stir-fry on top straight away, sprinkled with spring onions, while the tofu is still crispy: it softens if left sitting in the sauce.