The finished recipe. Tofu and Cashew Stir-FryIngredients 1 to 6. 160 g Firm tofu (Pressed under a plate for ten minutes first. Weighed after pressing. Silken tofu is about half the calories and protein.). 15 g Cashews. 80 g Mangetout. 80 g Red pepper. 30 g Spring onion. 1 tbsp, about 15 g TamariIngredients 7 to 12. 5 g Cornflour. 1 tsp, about 4 g Toasted sesame oil. 5 g Rapeseed oil. 2 cloves, about 6 g Garlic. A thumb, grated Fresh ginger. 100 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)Step 1. Press the tofu, cut it into 2 cm cubes and toss with the cornflour and a pinch of salt.Step 2. Fry the cubes in the rapeseed oil over a high heat for six minutes, turning them as each side browns. Lift out.Step 3. Toast the cashews in the same pan for one minute, then add the pepper in strips, the mangetout, garlic and ginger and stir-fry for two minutes.Step 4. Return the tofu with the tamari and sesame oil, toss for thirty seconds and serve over the rice with the spring onion.
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