Cashew Stir-Fry Vegetables | Sauteed Vegetables | Meghna's Food Magic

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide healthy fats while peanuts are more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more affordable.

mixed vegetables

🥗Healthier: fresh vegetables

💰Cheaper: frozen vegetables

Fresh vegetables are healthier, while frozen are often cheaper.

Heat the pan or wok at extreme heat for stir frying vegetables.

Add about 1 tsp of oil to the pan.

Stir fry the tofu cut into cubes in the oil until it gets a crispy layer and nice color on all sides.

Remove the tofu to a separate bowl.

In the same pan, add 1/2 tsp oil, finely chopped garlic, and green chillies.

Add 2 tbsp of cashews and cook until they get a brown color.

In a bowl, mix 1 1/2 tbsp soy sauce, 2 tsp brown sugar, and approx 1 tsp vinegar.

Mix 1/2 tsp cornflour into the sauce mixture until well combined.

Add the cooked cashews and vegetables (3 variants of capsicum and onions cut in cubes) to the pan.

Cook the veggies until they are about 20% cooked, just until the capsicum gets a mild color.

Add the fried tofu back into the pan along with about 1 tsp of water to avoid burning the veggies.

Pour the prepared sauce into the pan with the veggies and tofu.

Add 2 to 3 tsp of water if needed, but avoid if you want it dry.

Taste the stir fry and add a pinch of salt if necessary, considering the saltiness of the soy sauce.

Turn off the flame and add sesame oil for fragrance.

Transfer the stir fry to a serving plate and garnish with spring onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens