CRISPY TOFU WITH SPICY CASHEW SAUCE

This dish is more of an inspiration than a strict recipe. It all starts with the sweet-and-savoury, slightly spicy cashew sauce, which pairs perfectly with a simple bowl of rice, crispy tofu, and vegetables. Here, we went with green beans and shredded carrots, but you can really use whatever vegetables you have on hand. The same goes for the protein: the tofu can easily be swapped for whatever you feel like using. We love finishing everything with a generous handful of fresh herbs, especially cilantro. The sauce is served on the side so you can dip each bite as you go.

Makes 4 servings

INGREDIENTS

For the cashew sauce

• 2/3 cup Cashew Butter Sea Salt
• 2/3 cup water
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 2 tsp chilli flakes, or less for a milder version
• 2 tsp sesame oil

For the tofu

• 1 block (454 g) extra-firm tofu, pressed and cut into 16 pieces
• 1/4 cup cornstarch
• 2 tbsp neutral oil, for cooking
• Salt, to taste

To serve

• Cooked basmati rice
• Steamed green beans
• Shredded carrots
• Fresh cilantro

INSTRUCTIONS

1. Add all the sauce ingredients to a Mason jar and blend with an immersion blender until smooth and creamy. Set aside.
2. Coat the tofu pieces with the cornstarch.
3. Heat the oil in a skillet over medium heat. Cook the tofu for about 2 minutes per side, or until golden and crispy. The whole process should take about 10 to 12 minutes. Remove from the heat and season with salt.
4. Assemble the bowls by dividing the rice, crispy tofu, green beans, and shredded carrots between plates or bowls. Top with fresh cilantro.
5. Serve with the cashew sauce on the side for dipping.

NOTES
This recipe makes more sauce than you’ll need for the meal, but the leftovers are delicious in burgers, grain bowls, salads, or served with roasted vegetables.