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Crisp tofu, almonds, and bell pepper tossed in a sweet savory stir-fry sauce. This is inspired by Thai Cashew Chicken recipe except it's made with tofu! It's just as flavorful, just as delicious, and comes together really easily! Perfect on a bed of freshly cooked rice!

INGREDIENTS:
200g firm tofu
1/2 cup cornstarch
3 garlic cloves, chopped
1 onion, chopped
1/2 cup raw cashews
1 red bell pepper, deseeded and cut into bite size pieces
1 green bell pepper, deseeded and cut into bite size pieces
1/2 tbsp dried chili
1/4 cup spring onions
salt

Stir Fry Sauce:
2 tbs soy sauce
2 tbsp white vinegar
2 tbsp sugar
1 tsp dark sweet soy sauce
1/2 tsp cornstarch

PROCEDURE:
1 Make stir fry sauce by whisking all the ingredients together in a bowl

2 Fill a pan with about a cup of oil. Check if the oil is hot enough with a wooden stick dipped into the oil. Once it forms small bubbles, it's ready for frying.

3 Toss the tofu into cornstarch and shake off excess carefully. Add half the tofu into the hot oil. Flip the tofu pieces so often for 4 minutes until the pieces turn golden. Transfer to a plate with paper towels to drain excess oil. Repeat with the remaining tofu pieces.

4 Heat 2 tablespoon of oil in a large pan. Over medium-high heat, add garlic and onion and stir fry for half a minute. Add cashews and chili and stir fry for another minute or until cashews turn golden brown. Add the bell peppers and stir fry for another minute. Then add the tofu and stir fry sauce and stir fry for 3 minutes or until the sauce is thick and has coated every ingredient in the pan. Toss the spring onions and serve.

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Adapted from Marion Grasby's Thai Cashew Chicken