Thai Cashew Tofu Stir-Fry

About this recipe

Roasted cashews absorb wok heat without releasing oil, staying intact and slightly crunchy despite the sauce that coats them. Cubed tofu added last warms through without absorbing so much liquid that it turns mushy—timing here is everything. Bell peppers, tossed at maximum heat, stay snappy and develop slight char that balances the savoury, slightly spicy sauce. This is weeknight cooking that tastes like effort without requiring any. Cashews provide the entire textural anchor, their crunch contrasting with the soft tofu and tender peppers. Vegan oyster sauce (or skip it entirely for soy-based simplicity) builds umami depth without fishiness. Dried red chillies soaked and added create background heat that builds rather than spikes. The sauce should taste tangy from rice vinegar, slightly sweet from palm sugar, deeply savoury from soy, all balanced with gentle spice. The most important technique is high heat and constant motion. Toast the cashews first, which develops flavour; brown the tofu cubes, which creates texture and flavour; then move everything out and work the peppers and onions at maximum heat until they char at the edges. The sauce goes in last, binding everything together with its sticky sweetness and savoury depth. Don't stir too much or the vegetables will soften; toss once or twice and serve immediately. Eat this cashew stir-fry hot over jasmine rice. It's excellent for lunchboxes and reheats well—store in an airtight container for up to three days. Warm gently on the stovetop or in a wok rather than the microwave, which will soften the cashews. It doesn't freeze well because the cashew texture changes. This is high-protein, high-fibre eating that tastes indulgent.