Thai Food

Stir-fried tofu, mushrooms and cashew nuts

 

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This is a veggie alternative to the stir-fried chicken and cashew nuts which always seems popular with foreigners in Thai restaurants, although I hardly ever see Thais ordering it unless they have foreign guests! This combines three ingredients that I really like mushrooms, cashew nuts and tofu so although it’s not something I make that often I always enjoy it as part of a Thai veggie meal.

I put about a cup of vegetable oil in my wok and heated it up. Firstly, I fried a good handful of cashews until they were golden brown. I drained off the excess oil and put them aside.

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Then I did the same thing with about 100 grams of cubed tofu.

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Next I drained off the most of the excess oil and fried a smallish sliced onion until it started to soften and brown. Then I added about 150 grams of ereyngii mushrooms cut into quite big chunks (you can use other types of mushrooms these have quite a ‘meaty’ texture) and a couple of cloves of crushed garlic and stir-fried these with the onion. Next I added a couple of big dried red chillies, these are not very hot, and some light soy sauce and veggie mushroom oyster sauce and some pepper and a splash of water. This will create a gravy like sauce. Finally, I added some chopped spring onion flowers and stalks.

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This dish is very quick and easy and delicious served with organic brown rice and other Thai dishes, maybe some fried greens and/or a “Gaen Jurt’ a consommé type Thai soup.

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4 thoughts on “Stir-fried tofu, mushrooms and cashew nuts

  1. Sheila says:

    Made this for Pash and the girls today with smoked tofu (that’s what was in the fridge) and served it with a rice and an aubergine dish from Ottolenghi’s Plenty More (p52 & 54). Your dish won hands down!!! Will definitely be doing this on a regular basis. Thanks Clyde x

    Liked by 1 person

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