Tofu has a pretty bad reputation outside of the vegan community. That's why you don’t often find a recipe on our site that doesn’t include at least a couple of veggies! How to Prepare Tofu for this Thai Cashew Stir Fry We love to include a large variety of vegetables in our dishes. It’s a colourful combination full of a range of vitamins and minerals. If you’re looking for some inspiration, our picks for a Thai cashew stir fry with tofu are spring onions, red pepper, sugar snap peas and tenderstem broccoli. If there’s a particular vegetable you enjoy, or you’re trying to keep things seasonal, create your own combination and rock it. In terms of vegetables, we tend to think pretty flexibly when it comes to our recipe creation. It helps to release and marry the flavours of the ingredients. You can mince or finely chop them up, but if you have a pestle and mortar, we’d recommend giving them a good bashing! There’s a reason why pestle and mortars are used so commonly in Asia. To add to the rich, salty and umami sauce, the other key flavours come from garlic and chillies – two classic Thai ingredients. Our protein of choice is tofu, and you can read our tips on how to prepare your tofu for a stir fry in the next section. Mix all of the sauce ingredients in a bowl so it's ready to pour straight into the wok. That’s it! You can mix all the ingredients together in a bowl so it’s ready to pour straight into the wok. We use light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, white pepper and some water. The sauce is a pretty classic Thai stir fry sauce – you’ll find similar ingredients combined in different ways, and quantities, throughout various Thai dishes. It’s really easy to make our Thai cashew stir fry with tofu! This one is a 15/15 – 15 minutes to make + using 15 ingredients and then you’ll have a delicious dinner. We’d definitely recommend investing in some for Thai and other asian cooking! You can use more soy sauce instead, but it won’t have quite the same depth of flavour or consistency. Vegetarian oyster sauce is typically made with mushrooms, but it’s pretty similar in flavour – it’s a thick, gloopy sauce that adds a rich, umami flavour. So, we’ll go with ' tau hu pad med mamuang himaphan' for our version – tofu fried with cashew nuts!Īpart from the chicken, our Thai cashew stir fry recipe is pretty authentic and traditional! The only other change you’ll find here is that we use a vegetarian oyster sauce, rather than the shellfish derived original ingredient. The Thai name for the original dish is ' gai pad med mamuang himaphan', which roughly translates as chicken fried with cashew nuts. You could equally replace the chicken with a vegan chicken alternative – there are so many on the market now! Tofu is a commonly used ingredient in Thai cooking. Obviously we won’t be using chicken here, so we’ve switched it out for tofu. It's especially popular in Thai restaurants in the west. This recipe is based on Thai cashew chicken, a dish found all over Thailand. How to Prepare Tofu for this Thai Cashew Stir Fry.How to make a vegan Thai cashew chicken.A protein packed, 20 minute stir fry with a kick! Jump to: Our Thai cashew stir fry with tofu is a vegan spin on the classic “cashew chicken” or gai pad med mamuang himaphan.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |