Chinese cashew stir-fry - vegetarian lifestyle recipe book

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Chinese cashew stir-fry - vegetarian lifestyle recipe book

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Ingredients: Chinese cashew stir-fry - vegetarian lifestyle recipe book

serves 4

10 oz / 275 g packet tofu

2 tablespoons olive oil

2 onions, sliced

2 oz / 50 g carrots, thinly sliced

6 oz / 175 g mushrooms, sliced

4 medium tomatoes, skinned and sliced

1 small can pineapple pieces

2 tablespoons soy sauce

1 tablespoon cider vinegar or lemon juice

1 tablespoon peanut butter

1/4 pint vegetable stock

2 oz / 50 g chopped nuts (any kind)

2 oz / 50 g chopped dried apricots

salt and pepper to taste

3 oz / 75 g toasted cashew nuts

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Instructions: Chinese cashew stir-fry - vegetarian lifestyle recipe book

  • Drain the tofu and set aside.
  • Fry onions and carrots in the oil in a large pan until the onions are soft. Stir in the mushrooms and tomatoes and cook for a further 5 minutes.
  • Stir in remaining ingredients, including the pineapple and its juice, except for the tofu and cashews. Simmer gently until the mixture thickens.
  • Cut the tofu into cubes and stir into the mixture. Cover and simmer until cooked through.
  • Turn into a casserole dish and sprinkle with cashew nuts.
  • Serve with fresh bean sprouts, raw or cooked in boiling water for 1 minute.
Variations
  • The soy sauce, peanut butter, cider vinegar and pineapple juice may need adjusting according to taste - it is best to add them gradually until liked.