Stir-Fry

Quick Thai cashew stir-fry {vegan, gluten-free}

August 20, 2017
Photo by Alannah | Kale Mary
Author Notes

Tell us about your recipe. —Alannah | Kale Mary

  • Serves 4
Ingredients
  • 250 grams organic, non-GMO tofu, cut into rectangular-sized pieces
  • 2 limes, juiced
  • 1/4 cup vegan fish sauce (check your local Asian supermarket)
  • 1/4 cup gluten-free soy sauce
  • 2 tablespoons coconut sugar
  • 1 lemongrass, trimmed and bruised
  • 1 red onion, sliced
  • 1/2 red capsicum, finely sliced
  • 1 carrot, thinly sliced
  • 1 bunch broccolini
  • Pepper, to taste
  • White rice, to taste
In This Recipe
Directions
  1. Preheat oven to 180 degrees C.
  2. Whisk lime juice, vegan fish sauce, soy sauce and coconut sugar in a small bowl, set aside.
  3. Bake tofu for 15 minutes.
  4. Add red onion and lemongrass to a wok over a high heat and stir-fry until onion softens. Add capsicum, carrot and broccolini, and add the sauce and tofu baked tofu pieces.
  5. Sprinkle with pepper and adjust sauce to taste. Serve in bowls with rice.

See Reviews

See what other Food52ers are saying.

Review