Chile Tofu Stir-Fry Recipe

Name: Chile Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 3/4 cup unsalted cashews; 10 oz (300g) firm tofu, cut into 1in (2.5cm) cubes; 1 red onion, thinly sliced; 2 carrots, thinly sliced; 1 red bell pepper, seeded and chopped; 1 celery stalk, chopped; 4 cremini mushrooms, sliced; 6 oz (175g) bean sprouts; 3/4 cup vegetable or chicken stock; 2 tbsp soy sauce; 2 tsp Asian chili garlic sauce; 1 tsp cornstarch; Wok or large frying pan

Servings: persons

2 tbsp vegetable oil
3/4 cup unsalted cashews
10 oz (300g) firm tofu, cut into 1in (2.5cm) cubes
1 red onion, thinly sliced
2 carrots, thinly sliced
1 red bell pepper, seeded and chopped
1 celery stalk, chopped
4 cremini mushrooms, sliced
6 oz (175g) bean sprouts
3/4 cup vegetable or chicken stock
2 tbsp soy sauce
2 tsp Asian chili garlic sauce
1 tsp cornstarch
Wok or large frying pan

1
Heat the oil in a wok over high heat.
2
Add the cashews and stir-fry for about 30 seconds or until lightly browned.
3
Using a slotted spoon, transfer to paper towels.
4
Add the tofu and stir-fry about 2 minutes, or until golden.
5
Transfer to the paper towels.
6
Add the onion and carrots and stir-fry for 2 minutes, until crisp-tender; add the red pepper, celery, and mushrooms and stir-fry for 3 minutes more.
7
Finally add the bean sprouts and stir-fry for 2 minutes, until hot.
8
Always keep the heat under the wok high so that the vegetables sear quickly without overcooking.
9
Meanwhile, mix the stock, soy sauce, and chile sauce in a small bowl.
10
Add the cornstarch, and stir to dissolve.
11
Return the cashews and tofu to the wok and add the stock mixture.
12
Stir until the sauce is bubbling and lightly thickened.
13
Serve hot.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tbsp vegetable oil, 3/4 cup unsalted cashews, 10 oz (300g) firm tofu, cut into 1in (2.5cm) cubes, 1 red onion, thinly sliced, and more.

Yes, Chile Tofu Stir-Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Tofu Stir-Fry

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