Sweet & Spicy Cashew and Tofu Stir-Fry with Brown Rice

• This plant-based stir-fry is burtsing with flavours!
• Wonderfully spicy, sweet, sour and salty, it sure hits all of those umami spots!
• Easy to make with your regular cupboard ingredients.
• Full of protein and nutrients.
• This recipe makes 4 portions.

Ingredients    Organic Tofu 500g (Biona) 1 firm tofu block    Organic Cashew Nut Pieces 500g (Sussex Wholefoods) 4tbsp cashew nuts    Organic Long Grain Brown Rice 1kg (Sussex Wholefoods) 1 cup brown rice    Organic Pineapple Pieces 400g (Biona) 3/4 tin pineapple pieces    Organic Sweetcorn 340g (Biona) 1/2 cup sweetcorn    Maple Syrup, Organic 250ml (Meridian) 125ml maple syrup    Organic Japanese Yaemon Tamari Soya Sauce 150ml (Clearspring) 50ml soya sauce    Organic Hot Pepper Sauce 140g (Biona) 1tbsp hot pepper sauce    Ume Shiso Seasoning 150ml by Clearspring 4tbsp ume shiso (can be replaced with vinegar)    Garlic Paste 150g (Hampshire Foods) 1tsp garlic paste (or 2 fresh garlic cloves)    Ginger Paste 150g (Hampshire Foods) 1tsp ginger paste (or 2cm fresh garlic root)    Organic Whole Sesame Seeds 1kg (Sussex Wholefoods) 2tbsp sesame seeds    Organic Toasted Sesame Oil 250ml (Clearspring) 3tbsp toasted sesame oil    Thai Stir Fry Seasoning 50g (Hampshire Foods) 1 tbsp Thai stir fry mix    Organic Gluten Free Corn Flour 110g (Freee by Doves Farm) 2tbsp corn flour    Fine Pink Himalayan Salt 1kg (Sussex Wholefoods) salt to taste

Other Ingredients

• Vegetables of your choice, we used onions, broccoli and mushrooms.
• Water.

Method

1. Cook one cup brown rice in 2 cups of water until soft.
2. Cut tofu into cubes, cover in cornflour and fry in a wok on 1tbsp of sesame oil until slightly golden.
3. In a medium bowl, mix maple syrup, soya sauce, ume shiso (or vinegar), chilli sauce, ginger, garlic and sesame seeds.
4. Add to the tofu, mix and fry until the sauce gets sticky.
5. Remove tofu from the wok.
6. Add 2 tbsp sesame oil to the unwashed wok, turn the heat up.
7. Add the vegetables, cashews and sweetcorn and cook over high heat taking care not to brown the vegetables.
8. Add Thai stir fry mix and pineapple and fry until vegetables are cooked, but still crunchy.
9. Put rice, vegetables and tofu in medium soup bowls and enjoy!