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Writer's pictureEco-Logic Resort

Stir Fried Tofu with Cashewnuts


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!



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