Crispy Chilli Tofu & Cashew Stir-Fry

• 280 gfirm tofu, drained
• 2garlic cloves, minced
• 2 tbspcornflour
• 1red pepper, sliced
• 3spring onions, sliced
• 20 gginger, peeled and grated
• 2 tbspvegetable oil, divided between the tofu batches
• 50 gcashews
• 2pak choi, stems sliced and leaves roughly chopped
• 1 tbsprice vinegar
• 1 tspchilli flakes
• 2 tbspsoy sauce
• 1 tbspmaple syrup
• 1 tspsesame oil
• 1 x 250gpouch microwave rice
• 150 gsugar snap peas
• 1lime, cut into wedges
• 1 tbspsesame seeds, toasted
• Fine salt

Method

1. 1Press the tofu hard between two plates with a weight on top for 10 minutes; water out means crisp in. Cube it, then toss in the cornflour with a generous pinch of salt until each face is dusty and evenly coated.
2. 2Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering. Fry half the tofu for 5–6 minutes, turning until golden and crisp on all sides, then lift onto kitchen paper. Repeat with the remaining 1 tbsp oil and tofu.
3. 3Mix the soy sauce, rice vinegar, maple syrup, sesame oil and chilli flakes together in a small bowl. Taste it; sharp, sweet, salty, hot; and correct the balance.
4. 4Tip the cashews into the same hot wok and toast for 1 minute until they smell nutty and golden. Add the red pepper, pak choi stems and sugar snap peas, then stir-fry hard for 2 minutes; you want the peppers blistered at the edges and the snaps still squeaky.
5. 5Drop in the garlic and ginger and toss for 30 seconds, no more; just until fragrant.
6. 6Return the tofu to the wok and pour the sauce straight onto the hot metal so it hisses and reduces; swirl for 30–60 seconds until it turns glossy and clings to the tofu rather than pooling. Throw in the pak choi leaves at the very end so they wilt rather than collapse. Taste; most of the salt comes from the soy, but a final pinch of salt or splash of lime juice ties it together.
7. 7Ping the rice per packet instructions.
8. 8Pile the rice into bowls, spoon the chilli tofu and greens over, scatter with the spring onions and toasted sesame seeds, and tuck a lime wedge alongside each bowl for squeezing at the table.

Per serving

kcal

857

protein

40.1g

fibre

12.3g

carbs

85.2g

fat

44.5g