Spicy Tofu Nut Stir-Fry

I discovered the joys of making stir-fry recently. As in only a couple months ago. They saved me during final exams.
Definition of stir-fry: easy, quick, healthy and flavorful meal.
I can’t ask for more than that!

I didn’t make them before because I thought they were hard to make. The “cooking quickly” part made me avoid them because I’m slow in the kitchen. Not that I try to go quickly, since I love being in the kitchen. But still, sometimes you need a quick meal. And even a slow cook like me can’t turn a stir-fry into a time consuming meal ;-).

When I saw Carolyn’s stir-fry 2 weeks ago, I loved the flavor combination and knew I’d have to make it. And I made it twice in one week!

Adaptation of Spicy Ginger Cashew Chicken, All Day I Dream About Food

Print recipe

Ingredients:

• 2 tbsp low sodium soy sauce
• 1/4 cup water
• 1 1/2 tbsp hot sauce (I use Maggi Extra Hot Chili Sauce)
• 1 tbsp cornstarch
• 2 tbsp virgin coconut oil
• 1 pkg (350 g) extra-firm tofu
• 1/2 big (or 1 small) white onion, chopped
• 1-inch ginger, grated
• 1 bell pepper, sliced
• 1 broccoli, chopped and lightly steamed
• 1/4 cup raw cashews OR unsalted peanuts

Directions: Wrap tofu in a clean towel or several layers of paper towel and place under a heavy book for 10-15 minutes, then cut it into 1-inch cubes. In a small bowl, whisk together the soy sauce, water, hot sauce and cornstarch.
Heat coconut oil in a wok over medium-high heat. Add diced tofu and cook for a couple minutes, stirring, until it starts to get golden. Add onion and ginger and cook for 1-2 minutes. Add bell pepper and broccoli and cook, stirring, until vegetables are tender, 3 to 5 minutes. Add nuts and cook for 30 seconds to 1 minute. Add sauce and cook until thickened, about 1 minute.

Serves 4

This stir-fry was amazing. The sauce is what makes it delicious and this one is extra-spicy, and I like it that way! If you don’t like spicy food, make sure to use less hot sauce (maybe a tsp). There is also a delicious coconut after-taste thanks to the the coconut oil.

I loved the cashews in there, they add a nice crunch and great flavor. The second time around, I used peanuts since I didn’t have any cashews left and it was really good too! Just use your favorite :-).

Have a great weekend!