When I visited Thailand in mid 2019 I fell in love with the vibrance of the country and the flavours of Thai cuisine, everything from pad thais’, to green curries and all the stir fries! So I’ve been experimenting with some vegan Thai inspired recipes that are simple to make, healthy and made from easily accessible ingredients.
This recipe was so fun to make, not least because it’s easy to meal prep, is low carb when paired with cauliflower rice and is vegan and eco friendly as it encourages less meat consumption. Give it a try and tag me in your versions over on the ‘gram!
Thai Inspired Tofu Cashew Stir Fry
- 2 tablespoons coconut oil
- 1 block firm pressed tofu
- Half a cup raw cashews
- 4 garlic cloves (minced)
- Half a small brown onion (minced)
- 1 bell pepper
- 1 small broccoli floret
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp tamarind sauce
- Salt and Pepper
- Pinch of sugar
- 3 tbs water
In a small bowl, mix the soy sauces, tamarind sauce, salt, pepper, sugar and water. This is your stir fry sauce.
In a large pan, heat your coconut oil on medium heat.
Dice your pressed tofu into bite sized cubes and fry in the coconut oil for about 5-8 minutes until the tofu is cooked on the outside but still soft. Remove the tofu and set aside.
In the same pan, add your raw cashews and roast for about 3-4 minutes until they’re a golden colour. Remove the cashews and set aside.
Still in the same pan, sauté your minced garlic and onion until soft and fragrant. Dice your bell pepper into small cubes and cut your broccoli into bite sized pieces. Add to garlic and sauté until soft.
Add in your sauce mixture and stir to combine for about a minute. Finally, add your tofu and cashews and stir until everything is coated in the sauce. Let cook for another 2-3 minutes.
Serve with cauliflower rice and enjoy!
Sit back, grab some Oreos, and let’s see what life has to offer us next!