Thai stir fried tofu with cashews

    30 min

    This is a rich Thai dish with stir fried cashews and tofu that can be paired with rice and a curry or tom ka gai in order to create a memorable meal.

    2 people made this

    Serves: 4 

    • 175g firm tofu, sliced
    • 2 tablespoons whisky or sherry
    • 1 tablespoon fish sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon oyster sauce
    • 2 tablespoons vegetable oil, or to taste
    • 140g unsalted raw cashews
    • 5 cloves garlic, chopped
    • 1 onion, julienned
    • 3 tablespoons palm sugar
    • 2 fresh red chilli peppers, sliced
    • 3 tablespoons water
    • 4 spring onions, sliced

    Prep:10min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:30min 

    1. Combine tofu, whisky, fish sauce, light soy sauce, dark soy sauce and oyster sauce in a bowl and marinate for 10 minutes.
    2. Meanwhile, heat oil in a wok over medium heat and fry cashews until browned, 3 to 5 minutes. Transfer cashews to a bowl and pour out oil.
    3. Add garlic to the wok and stir-fry for 1 minute. Stir in tofu and onion and stir-fry for 1 minute. Add palm sugar and chilli peppers. Continue cooking for 2 more minutes. Add water and stir until well mixed. Remove from heat. Sprinkle the cashews and spring onions on top.

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    Reviews in English (1)


    This is INCREDIBLE!!!! The sauce is fabulous. I didn't have black soy sauce or palm sugar and when I searched for substitutes for those ingredients simply adding molasses to both regular soy sauce and brown sugar were listed, and it worked well. I also didn't have fresh red Chile peppers so I subbed jalapeƱos. The recipe didn't mention if the marinade should be added along with the tofu and I went ahead and threw it in with the rest of the ingredients in the pan. This dish would lend itself well to any protein in place of tofu and pretty much any stir fried veggie would work as well. I think next time I'll try adding chicken and broccoli! The only thing that I would change about using tofu is that next time I would cube it instead of slicing it. Other than that, I'd leave this recipe alone! EDIT: I've made this twice now, the second time I doubled the sauce and allowed chicken to marinate in it all day. I added steamed broccoli before serving. Delicious!  -  09 Dec 2018  (Review from Allrecipes US | Canada)