| Prep: 25 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| Determined by recipe | Determined by recipe | Determined by recipe | Determined by recipe |
| sugars | fibre | protein | salt |
| Determined by recipe | Determined by recipe | Determined by recipe | Determined by recipe |
Why I Love Thai Lemongrass and Cashew Tofu Stir-Fry
There’s something truly special about this Lester Bangs and Cashew Tofu Stir-Fry recipe that invariably brings my culinary journey to a meaningful stop. This exquisite Thai cuisine happens to draw my heart even closer every time I sieve through my collection of treasured dishes. With its mezcla of flavors that dance on the palate effortlessly and colors that evoke a kaleidoscopic joy, it makes for an irresistible mainstay on our home dinner table.
Tastes Like Home
While my grandparents’ Irish culinary heritage diluted in Boston dictated much of my edibles, my exploration into meals from other cultures was fueled by a profound love for diversity. This stirring Lemongrass and Cashew Tofu Stir-Fry was inspired by a friend – none other than celebrity chef Rick Stein. His love for Asian dishes began to rub off on me during our culinary discussions, leading me to try my hand at several diverse dishes.
A Symphony of Flavors
The succulence of tofu drenched in a divine symphony of lemongrass tanginess, coupled with the sweet crispiness of cashews and crunchiness of vegetables, effortlessly complementing the juiciness of the combined soy and lime juice sauce, exemplify the dish’s uniqueness. The added hint of ginger and garlic brings a gourmet feel – a captivating harmony of flavors designed intriguingly to excite the palate.
Whenever I make this stir-fry, I can’t help but think of it as a Thai take on the traditional Irish stir-fried vegetable dish that usually features in our family meals. It has that quintessential comfort food appeal, despite being so remarkably different from the recipes inherited from my grandparents.
This dish pairs beautifully with traditional Thai Jasmine rice, pushing the boundaries of taste and texture. Alternatively, some people have even enjoyed it as a topping on a bowl of noodles, bringing a tropical Thai twist to our beloved spaghetti.
No matter your journey, the path is clear – a lemongrass and cashew tofu stir-fry journey is one that everyone should take. Not just for the taste, but for the love of diversity in the culinary world that constantly works to unite us all. So go on, give it a try. You never know, you might just fall in love with it, much like my Laura did.
What You’ll Need
- 2 tablespoons of vegetable oil
- 4 blocks of tofu, pressed and diced
- 1 cup of cashews
- 2 stalks of lemongrass, peeled and finely chopped
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 1 medium-sized red onion, sliced
- 4 cloves of garlic, minced
- 1 inch piece of fresh ginger, peeled and minced
- 2 tablespoons of fresh lime juice
- 2 tablespoons of soy sauce
- 2 tablespoons of brown sugar
- 1 teaspoon of crushed red pepper flakes
- 1 cup of fresh cilantro leaves for garnish
Method
Step One
Heat the vegetable oil in a large wok or frying pan over medium-high heat. Add the tofu blocks and stir-fry them until they become golden brown in color. This usually takes around 5 minutes. Remove the tofu from the pan and set it aside.
Step Two
In the same pan, add the cashews and stir constantly until they are slightly toasted. This process should take about 2 minutes. Afterwards, remove the cashews from the pan and set them aside with the tofu.
Step Three
Again, in the same pan, add the chopped lemongrass, sliced bell peppers, red onion, minced garlic, and ginger. Stir-fry these ingredients together for about 5 minutes, or until the vegetables soften and the aromatics are fragrant.
Step Four
Return the tofu and cashews to the pan with the vegetables. Add the fresh lime juice, soy sauce, brown sugar, and crushed red pepper flakes. Stir everything together well so that the stir-fry is evenly coated in the sauce. Let the stir-fry cook for about 2 more minutes so that the flavors can combine and the tofu can absorb the sauce.
Step Five
Remove the pan from heat and garnish the Lemongrass and Cashew Tofu Stir-Fry with fresh cilantro leaves before serving. Enjoy your meal while warm.
