Thai stir fried tofu with Cashew Nuts (Tahu Med Ma Muang) is a lovely, colorful dish with stir-fried tofu, crunchy cashews and a crisp selection of fresh vegetables. A great side dish at our lunch buffet table.
Stir Fried Tofu with Cashew nuts
Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 3 servings
INGREDIENTS
250 gram firm tofu
1 pinch salt
7 dried Thai chilies
1 cup cashews (unsalty)
1 small onion
150 grams cabbage
1 tablespoon garlic
1 tablespoon home made vegan oyster sauce
2 teaspoon soy sauce
5 spring onions
vegetable oil for frying
EQUIPMENT
Wok
Knife
PREPARATION
Make the vegan oyster sauce
Drain the tofu and dice in bite size pieces
Quarter the onion
Cut the cabbage into bite-size pieces
Chop the garlic finely
Cut the spring onions into pieces of 3 centimeter
METHOD
Marinate the tofu with a pinch of salt.
Add oil to the wok and fry the dried chilies and cashews over medium heat (about 1 minute)
Remove from the pan and drain on a paper towel.
After draining cut the chilies into 1 cm pieces (use a knife or scissors)
Remove the oil from the wok and add a fresh tablespoon of oil in the wok.
Ad the garlic and the onion, fry over medium heat.
When the onion starts to glaze, add the cabbage. Stir.
Add the tofu. Keep stirring.
Add the dried chili pieces. Stir.
Add the vegan oyster sauce, soy sauce and stir until the tofu is golden brown.
Finally add the spring onion pieces and stirfry for 1 more minute.
Remove from the heat and serve immediately with some brown rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!
Comments