Thai Tofu and Cashew stir-fry
★★★★★ Rating

Thai Tofu and Cashew stir-fry

Quick, easy and totally delicious! Here it is - our super speedy Tofu and Cashew Nam Prik Pow! stir-fry. This mouthwatering stir-fry is ready in 15 minutes from start to finish. Bursting with smoky, tangy, Nam Prik Pow! flavours - it's a no brainer!
If tofu doesn’t tickle your fancy fear not, this stir-fry also works perfectly with chicken or prawns.Watch the recipe video here.
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
15

INGREDIENTS

  • 200g firm tofu (or chicken / prawns)
  • 2 tbsp of The Woolf's Kitchen Thai Chilli Paste (aka
    Nam Prik Pow!)
  • 50ml of stock (vegetable of chicken)
  • Half a red onion, cut into wedges
  • Half a red pepper, cut into strips
  • Handful of green beans and tenderstem broccoli
  • Handful of cashews
  • Rice to serve with

SHOP THE RECIPE

TAMARIND GARLIC + CHILLI SPICE PASTE
TAMARIND GARLIC + CHILLI SPICE PASTE
£5.00

DIRECTIONS

  1. Cut your tofu into bite-sized chunks.
  2. Heat a good drizzle of oil in a frying pan over medium- high and fry the tofu until all sides are golden. Remove and set aside
  3. Add the veg and stir-fry for a couple of minutes until al dente
  4. Add the Thai Chilli Paste (aka Nam Prik Pow!) and stir-
    fry for a few minutes
  5. Add the stock and let it simmer and reduce.
  6. Place the tofu back into the pan and coat.
  7. Serve on a bed of rice and garnish with roughly chopped cashew nuts
  8. Eat and enjoy!
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