The Chili tofu stir-fry recipe is a quick and easy dish takes advantage of tofu’s ability to take on other flavors.
Ingredients:
2 tbsp vegetable oil
3⁄4 cup unsalted cashews
10oz (300g) firm tofu,
cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6oz (175g) bean sprouts
3⁄4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili-garlic sauce
1 tsp cornstarch
Method:
1 Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels.
2 Add the tofu and stir-fry about 2 minutes, or until golden. Transfer to the paper towels. Add the onion and carrots and stir-fry for 2 minutes, until crisp and tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more.
3 Finally, add the bean sprouts and stir-fry for 2 minutes, until hot. Always keep the heat under the wok high so that the vegetables sear quickly without overcooking.
4 Meanwhile, mix the stock, soy sauce, and chili sauce in a small bowl. Add the cornstarch, and stir to dissolve. Return the cashews and tofu to the wok and add the stock mixture.
5 Stir until the sauce is bubbling and lightly thickened. Serve hot. good wIth Boiled rice or Chinese-style egg noodles.
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| Chili tofu stir-fry recipe |