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THAI VEGETABLE CASHEW NUT STIR FRY HOW TO

So, we’ll go with ' tau hu pad med mamuang himaphan' for our version – tofu fried with cashew nuts!Īpart from the chicken, our Thai cashew stir fry recipe is pretty authentic and traditional! The only other change you’ll find here is that we use a vegetarian oyster sauce, rather than the shellfish derived original ingredient. The Thai name for the original dish is ' gai pad med mamuang himaphan', which roughly translates as chicken fried with cashew nuts. You could equally replace the chicken with a vegan chicken alternative – there are so many on the market now! Tofu is a commonly used ingredient in Thai cooking. Obviously we won’t be using chicken here, so we’ve switched it out for tofu. It's especially popular in Thai restaurants in the west. This recipe is based on Thai cashew chicken, a dish found all over Thailand.

THAI VEGETABLE CASHEW NUT STIR FRY HOW TO

How to Prepare Tofu for this Thai Cashew Stir Fry.

How to make a vegan Thai cashew chicken.

A protein packed, 20 minute stir fry with a kick! Jump to: Serve immediately with rice or rice noodles and lime wedges on the side.Our Thai cashew stir fry with tofu is a vegan spin on the classic “cashew chicken” or gai pad med mamuang himaphan.

Remove the pan from the heat and toss in the scallions and cilantro.

Cook for about 30 seconds or until the sauce is thickened and glossy and everything is nicely coated.

Add the sauce and the cashews to the pan and toss to coat everything.

Add in the chicken, season with salt and pepper, and cook until the chicken turns opaque and is cooked through, about 3-4 minutes.

Cook, stirring almost constantly, for 2-3 minutes or until the onion is translucent.

Add the onion, bell pepper, garlic, and Thai chiles to the pan.

Remove the cashews from the pan and set aside.

Once the oil is very hot, add the cashews and cook, stirring frequently, until they turn golden brown and smell toasty, about 2 minutes.

At this point, I also put my rice or noodles on to cook.

Heat the oil in a wok or large skillet over medium-high heat.

Whisk all of the sauce ingredients together in a small bowl until the cornstarch is completely dissolved.

It cooks in minutes and is ready to serve over fluffy rice or perfectly chewy rice noodles in no time. Remember: versatility is key to a stir fry habit. I opt for scallions, fresh cilantro, and the toasty cashews, but you could throw in red pepper flakes, hot sauce, or whatever else your heart desires. Suddenly, everything is coated in a mouthwatering glossiness of flavor. That sauce goes into the pan and magic happens. I throw in a couple Thai chiles for some heat.

The chicken and veggies cook up in a hot skillet until tender and flavorful. The nuts get crispy and nutty and golden. The sauce comes together with minimal ingredients. And, in my opinion, they are very underutilized in stir fries! Usually, if a nut is in the mix, it’s going to be peanuts. This stir fry comes together in 30 minutes or less (20 if you don’t count chopping time!), and is loaded with the nutty flavor of cashews. More often than not, I make a stir fry when I have a package of chicken breasts about to expire or a head of broccoli that is on its last legs. our fridge (the crisper drawers in particular) is beginning to overflow with ingredients that need to be used up. I don’t know what to make for dinner, and 2. They usually happen around here when two things occur: 1. And in our house, they’re always a crowd pleaser. Once you build up your pantry with a few staples, like soy sauce, toasted sesame oil, and fish sauce, you can do any number of stir fry recipes without much shopping or hassle. They’re quick, easy, and always delicious. I love stir fries for all of those reasons.