Tofu and Cashew Stir-Fry

Ingredients

Sauce ingredients:

• 3 Tablespoons of Chili Sauce
• 2 Tablespoons of Salted Soy Sauce
• 2 Tablespoons of Sweet Soy Sauce
• 1 Tablespoon of Vinegar
• 1/2 Teaspoon of Corn Starch

Cooking ingredients;

• 300 Grams of Firm Tofu, Cubed and Patted Dry
• 50 Grams of Cornstarch
• 100 ml of Olive Oil
• 3 Stalks of Green Onions, Chopped
• 1 Teaspoon of Ginger, Chopped
• 2 Cloves of Garlic, Finely Chopped
• 1 Cup of Unsalted Cashews, Toasted
• 1 Stalk of Cilantro, Chopped
• Salt and Pepper to Taste

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HN10

Steps

1. For the sauce. In a separate bowl, combine all the ingredients then set aside.
2. In another separate bowl, add corn starch into the bowl and dredge the tofu. Shake to remove any excess and set aside on a plate.
3. Take a multicooker, open and unlock the lid turn the handle to the unlock position. With the lid still open, turn the handle to the lock position.
4. Press the [MENU SELECTION] button to select the [OVEN] function. Set the cooking time for 25 minutes and temperature for 120 degrees then press [COOK]
5. Pour oil into the cooker. Add tofu and cook until its lightly browned. Season with salt and pepper. Once cooked, remove the tofu and drain on paper towels then set aside.
6. Continue cooking by adding more onions, ginger and garlic and keep stir until the onions are translucent. Add the sauce and bring it to a boil. Add the tofu and nuts, stir constantly until warm through and well coated with the sauce.
7. Best serve immediately over rice and sprinkle with cilantro.

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