Do you ever have those weekday evenings where you just can’t face the effort of cooking a big meal, yet you don’t quite feel like you should order a takeaway?
I do – quite often, in fact.
Which is why this Lemon Tofu & Cashew Stir Fry is such a saviour. It’s a delicious alternative to ordering in, and requires very little effort!
This recipe is so simple, and ticks all the boxes for a tasty – yet wholesome – dinner. This is a stir fry that:
- tastes delicious;
- only takes 30 minutes to make;
- is really simple to put together; and
- is packed with healthy, affordable ingredients!
Most importantly, there’s not a supermarket sauce to be seen; just a big bowl of beautiful colours bursting with a delicious home-made marinade. (And you don’t have to wait for the weekend to enjoy it.)
Does this sound like a good alternative to takeaway yet?
The idea of this dish was to bring together, quickly, a wholesome yet comforting dish that took inspiration from one of my favourite Chinese meals when I was growing up – lemon chicken and cashew nuts.
It was the only dish I would order when we had a Saturday night family takeaway while we watched something together on television, like the Generation Game… Wow, that feels like a long time ago. I can still picture the little fold-out table and 1970s hotplate that only emerged from the hallway cupboard on an occasion such as this, or during Christmas dinner. It’s the little things.
This tofu version is:
- crisp and crunchy;
- tangy and zesty;
- hot with chilli and ginger; and
- just a little sweet.
So this home-made takeaway has become one of our weekly regulars because it feels like such a treat to enjoy, with so little effort. That’s the beauty of a one-pot meal, isn’t it? Especially when it’s a tasty, filling, and inviting bowl of lovely ingredients.
I think you’re going to love this one!
P.S. If you’re not sure about which kind tofu to use, take a look at my round-up of Essential Vegan Ingredients.
- Tofu & Marinade
- 200g firm tofu
- Juice & zest of 1 organic/unwaxed lemon
- 2 tbsp soy sauce/tamari
- 1 tbsp vinegar (acv/white wine)
- 1 tsp maple syrup
- 1 red chilli
- 4 garlic cloves, minced
- 1 inch piece of fresh ginger, peeled & thinly sliced
- Black pepper (be generous)
- Stir Fry
- 2 tsp coconut oil (or rapeseed/sesame oil)
- 200g green beans
- 200g mushrooms (chestnut, shiitake & oyster all work well)
- 1 bell pepper
- 75g cashews
- 4 spring onions
- At least 30 minutes in advance: Combine all of the marinade ingredients in a bowl. Press dry the tofu using kitchen paper and slice into bite-sized pieces. Add these to the marinade, coat well and leave to soak up all the flavour (this can even be done the night before).
- Trim the ends of the green beans, slice the mushrooms and the pepper and chop the spring onions.
- Heat the oil in a large frying pan. Once hot, add the tofu pieces, reserving the marinade until later. Cook until browned and crisp.
- Add the green beans and mushrooms and cook for 5 minutes, stirring to ensure even cooking. Add the pepper and cashews and cook for a further 5 minutes.
- Before serving, add in the marinade and spring onions and stir until everything is coated.
- Serve with more black pepper, and brown rice or noodles, if desired (it's quite filling, as it is).
If you're unfamiliar with firm tofu, brands such as Cauldron, Dragonfly and Taifun can be found in most major UK supermarkets.