Pineapple and Cashew Stir Fry with Caramelised Tofu Recipe:
Prep Time: 5 minutes
Cook Time: ~10-20 minutes
Yields: 2-3 portions
Ingredients:
- 250g brown rice (or vegan noodles) – I used microwave rice to make it a quick and easy recipe, but feel free to cook from scratch
- 4 spring onions (chopped)
- 100g cashew nuts
- 100g sweetcorn
- 2 red peppers (or whatever colour you desire) sliced
- 2 carrots (chopped)
- Can of pineapple chunks (save the juice)
- 125g firm tofu (I used cauldron)
- Extra virgin olive oil for frying
- Reduced salt soy sauce
Method:
- Cook the rice (or noodles) as directed on the packet then set aside in a large bowl
- Cut the tofu into thin slices and microwave for about 7 minutes to remove the moisture (make sure the pieces aren’t touching each other or they’ll stick together)
- When the tofu is done, pour half of the pineapple juice on top and 1 tbsp. of soy sauce, leave to marinate for 4-5 minutes
- Dry-fry the cashew nuts in a frying pan until golden then add to the bowl where the race is (or will be)
- Add 1 tsp. of olive oil to a frying pan the add the carrots and peppers, then after a few minutes add the spring onions sweetcorn and pineapple chunks – fry until golden
- When the veg is cooked, add to the rice in the bowl (and mix)
- Then, add another tsp. of olive oil to the pan and add the tofu, fry for a couple of minutes then pour in half of the remaining pineapple juice (and marinade if any is left) to caramelise it
- Leave it for a few minutes until crispy then flip to the other side and add the rest of the pineapple juice and repeat
- Then add the tofu to the rice, serve and enjoy!
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