Vegan Thai Cashew Stir Fry

Adapted from VeganPunks.com

Vegan spin on the classic “cashew chicken” or Gai Pad Med Mamuang Himaphan.

Ingredients

For the sauce:
- 2 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Vegan Oyster Sauce
- 6 tablespoon water
- 1 teaspoon sugar
- ½ teaspoon white pepper ground
- Pinch of salt

For the stir fry:
- 400 g extra firm tofu – cut into cubes
- 2 tablespoon cornflour
- 3 shallots – cut into chunks
- 1 cup cashews
- 4 cloves garlic – finely chopped
- 4 bird eye chillies – finely chopped
- 2 red capsicum – cut into chunks
- 150g broccoli
- 150g sugar snap peas
- 6 spring onions - cut into 1 inch chunks
- 2 tablespoon oil
- 1 teaspoon oil

Instructions

Tofu
To start off, coat the tofu in cornflour – just chuck it all in a bowl and give it a good mix up until all the pieces of tofu are nicely coated.

Add the oil to a wok and bring it up to a medium-high heat. Then add the cubes of tofu and fry for a few minutes on each side – you want to get a nice golden brown colour. Once done, take the tofu out of the wok and put it to one side for later.

Sauce
In a bowl, mix together all of the ingredients for the sauce and put that to one side for later as well.

Stir Fry
Add 1 teaspoon oil to the wok and get it back up to a medium-high heat.

Fry the shallots and cashews and cook for a couple of minutes until the onions have softened and the cashews have started to brown. Be careful not to burn them, you just want to catch them as they start to brown.

Now get the chilli and garlic in and cook for a minute.

Chuck all the veg in there and stir for a few minutes more. Stir Fry until everything is nice and hot but still fresh and crunchy.

Pour the sauce in and mix everything up whilst on the heat so it's all coated nicely. 

Serve immediately with rice.