Sticky Tofu and cashew stir-fry in simple honey (or maple syrup) soy sauce mixed with fresh veggies. It is a winning one any night on the week and great for meat-free days.
I haven’t really experimented much with tofu apart from my recipe here. I have worked out over time with a fair bit of trial and error that pre-baking your tofu takes it to the next level, it takes on flavour a lot better this way and you get a wonderfully crispy outside and soft centre.
You can’t go wrong with a veggie stir fry not only can you pop a whole array of ingredients that you have leftover in your fridge.
*Tip always add fresh herbs to your stir-fry. I have learnt through nutrition that heating veggies kills the vitamin C content. By adding fresh herbs will help get some of that vit C back into your body.
*Vegan, Vegetarian and Dairy Free
200g Firm Tofu, cut into cubes, dry with paper towels
1 Tsp Coconut Oil
1 Lg Carrot, sliced 1/2cm lengthways slices, then halved (look like skinny sticks)
3 Garlic cloves, finely sliced
3-4 Lg Button Mushrooms, finely sliced
2 Bunches of Bok choy, roughly sliced lengthways
1 Bunch Asparagus, sliced lengthways, then halved
1/2 Sml Broccoli, make small florets
1/2 Cup Raw Cashews
2 Lg Tbsp Honey (use maple if vegan)
1/3 Cup Soy Sauce
Mint or Coriander leaves to serve
- Pre-heat oven to 190c. On a baking tray, line with greaseproof paper and lay out tofu. Pop in oven for 25-30 minutes, be sure to flip over half way, until browned on either side.
- Prep your glaze by adding your honey and soy into a bowl and mixing well.
- Heat a large frying pan/wok, add coconut oil. Once melted & pan is hot add tofu and tbsp of your sauce, let is go a little sticky. Then remove tofu from pan and pop to one side.
- Put wok back on the heat and add carrot, garlic and toss in the pan.
- Followed by mushrooms and asparagus, toss these ingredients. Add broccoli florets, closely followed by bok choy. *Tip we want crunchy veggies, so you don’t need to fry for long
- Add cashews followed by the rest of your sauce.
- Serve up into bowls, with some freshly sprinkled mint/coriander to serve.