Thai Tamarind Chilli & Tofu Stirfry
Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper.
Toss tofu cubes in enough oil to coat, add salt. Place tofu on baking sheet and bake for 20 mins, or until golden, turning cubes regularly to evenly brown.
Meanwhile, heat oil in a wok over med-high heat. Add shallots and fry for 1 min, then add garlic and curry paste and fry for 30 seconds. Add red pepper and fry for 1 min more, until it begins to soften. Add green onions and fry 1 min more. Add tamarind paste, stock, sauces and sugar. Mix well. Season to taste. Add cashews and your cooked tofu.
Garnish with cilantro and serve over jasmine rice.
- 1 package tofu, cubed
- 2 Tbsp oil
- 1⁄2 tsp salt
- 1 shallot, halved and sliced
- 1 tsp red curry paste
- 6 cloves garlic, minced
- 1 red pepper, cored, seeded, thinly sliced
- 4 green onions, angle cut into about 6mm pieces
- 4 Tbsp tamarind chili paste
- 1⁄2 C vegetable stock
- 1 Tbsp mock oyster sauce
- 1 Tbsp mushroom soy sauce
- 2 Tbsp brown sugar
- 3⁄4 C raw cashews
- Salt, to taste
- 1 bunch fresh cilantro, to garnish
- 1 C jasmine rice