Cashew-topped tofu & vegetable stir fry recipe

I had some old cans of water chestnuts and baby corn sitting in my cupboard this morning and I thought ‘How could I use these to make something different?’ I was tired of the usual chicken stir-fries I had made in the past. So when I was at Wegman’s this morning, I picked up some extra-firm tofu and came home with this tofu stir-fry recipe in mind. It is so easy to prepare and tastes authentically delicious! Yes, I said authentically delicious.

Cashew-topped tofu & vegetable stir fry recipe (serves 2)

• handful of cashews
• 2 tbsp vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, diced
• 1 small can of baby corn
• 1 small can of water chestnuts
• 2 tbsp sesame seeds
• 1 large block of extra-firm tofu, cubed
• 2 tbsp stir-fry sauce
• 1 tbsp terriyaki sauce

1. Heat the oil in a skillet (or preferably, a wok) and then add the onion and garlic.
2.  Add the tofu to the hot skillet and cook for 5-10 minutes.
3. Add the corn, water chestnuts, sesame seeds and stir-fry sauce and cook for another 5 minutes, so all the flavors come together.
4. Serve onto plates, add extra terriyaki sauce, and top with cashews. Enjoy immediately!

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