postheadericon Thai cashew stir-fry

Thai cashew stir-fry  – better than take-out! 


3 Tbs vegtable oil

1 Package extra firm tofu, cubed

2 cloves garlic

2 Tbs fresh ginger, minced

2 Tbs thai Chili sauce

9 Tbs Braggs amino acid (or soy sauce)

3 Tbs brown sugar

1 red pepper, cut into strips

1 green pepper, cut into strips

5 scallions or 1 onion

½ Cup cashews

Optional: pineapple

Optional: fresh basil


–       In a small bowl, mix together: Braggs, brown sugar and chili sauce

–       Heat part of the oil in non stick frying pan. Pan fry cubed tofu until crispy

–       Heat the rest of the oil in a large skillet or wok.

–       Add garlic & ginger and cook for a minute or two

–       Add vegetables and stir fry for just a couple of minutes

–       Add Braggs mixture to vegetables and cook for another 5 minutes or until peppers are softened

–       Add Tofu, cashews, pineapple & basil and mix.

–       Serve over rice.

Most Thai food restaurants use fish oil and/or fish broth in their stir-frys.  This recipe is VEGAN and just as tasty!

Leave a Reply