Stir fried tofu with cashews

    20 mins

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


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • For the tofu
    • 150 g firm tofu, sliced
    • 1 tablespoon fish sauce
    • 1 tablespoon light soya sauce
    • 1 tablespoon black soya sauce
    • 1 tablespoon oyster sauce
    • 2 tablespoons whiskey or sherry
    • For the remainder of the dish
    • Oil for stir frying
    • 150 g cashews
    • 5 cloves garlic, chopped
    • 1 onion, julienned
    • 2 big red chillies, sliced
    • 3 tablespoons palm sugar
    • 3 tablespoons water
    • 4 spring onions, sliced

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Marinate the tofu with the fish sauce, light soya sauce, black soya sauce, oyster sauce and whiskey.
    2. Meanwhile, fry the cashews in a wok with a liberal amount of oil until browned. Drain the cashews and oil, reserving the cashews.
    3. Stir fry the garlic until browned. Add the onion and the tofu and stir fry for 1 minute.
    4. Add the chilli and palm sugar and continue to cook for 2 more minutes. Add the water and stir until well mixed. Turn off the heat.
    5. Sprinkle the cashews and spring onions on top and serve.

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