Vegan Thai Cashew Stir Fry

Thai Cashew Stir-fry on a white plate with cutlery balanced on it.

Vegan Thai Cashew Stir Fry

Our Thai cashew stir fry with tofu is a vegan spin on the classic “cashew chicken” or "gai pad med mamuang himaphan". A protein packed, 20 minute stir fry with a kick!

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 401kcal

Author Jess & Dan

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 peppers – cut into chunks
150 g tenderstem broccoli
150 g sugar snap peas
6 spring onions - cut into 1 inch chunks
2 tablespoon oil
1 teaspoon oil

Metric - US Customary

Instructions

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.
400 g extra firm tofu, 2 tablespoon cornflour
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.
2 tablespoon oil
In a bowl, mix together all of the ingredients for the sauce and put that to one side for later as well.
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, Pinch of salt
Add 1 teaspoon oil to the wok and get it back up to a medium-high heat.
1 teaspoon oil
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.
3 shallots, 1 cup cashews
Now get the chilli and garlic in and cook for a minute.
4 bird eye chillies, 4 cloves garlic
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.
2 red peppers, 150 g tenderstem broccoli, 150 g sugar snap peas, 6 spring onions
Pour the sauce in and mix everything up whilst on the heat so it's all coated nicely. Serve immediately with rice.

Notes

If you don't want the meal to be too spicy, use fewer bid eye chillies. Alternatively, swap bid eye chillies for a standard red chilli.

If you don't have vegan Oyster sauce this you can double up the amount of dark soy sauce and add 1 teaspoon vegan Worcestershire sauce.

Nutrition