Cashew Tofu Stir-Fry – The Foodie Takes Flight

Prepare your tofu: Press your tofu to drain excess water. Slice tofu into 1-inch slabs before slicing into squares and making triangles. You can also of course slice the tofu into 1-inch (2.5 cm) cubes or any size you like.

Cook the tofu: I placed my tofu in a lined air-fryer basket (I used parchment paper). Spray the tofu liberally with oil. I air-fry the tofu at 350F for 20 minutes or until lightly golden. Don’t air-fry or over-bake your tofu as it can dry out easily. I prefer air-frying for a more hands-off approach.

You can pan-fry the tofu in a pan over medium heat with some oil until golden brown and crispy on all sides.

Mix the sauce: Mix all the sauce ingredients together in a separate bowl. Feel free to adjust the sauce to your desired taste.

Prepare the rest of the ingredients. For the scallions, I cut them at an angle and separated the white and green parts. For the garlic, I just crushed them and removed the skin. I keep all this.

Fry: Heat a large pan or wok on medium high. Add oil. Saute scallions, ginger and whites of garlic until fragrant. Add bell pepper and dried chilies (if using). Leave everything slightly brown. Mix in cashews. You can also lightly toast the cashews if you like.

Add extra firm tofu when pan-fried/air-fried.

Give the sauce another stir (to make sure the starch doesn’t stick to the bottom) and then pour it over the tofu.

Allow to simmer over medium heat until the sauce begins to boil and thickens from the starch. Mix well and taste the tofu. Season with more soy sauce as needed. Leave to cook for another 1-2 minutes then turn off the heat. Finish with sesame oil if desired.

Finish with green onions for topping. Serve and enjoy hot with some rice.