New Update
| Main ingredients | Firm tofu, Gochujang chilli paste, Blended sesame oil, Garlic, Ginger, Spring onions with greens, Mixed capsicums, Pro V Select Whole Natural Cashew, Dark soy sauce, Corn flour slurry, Toasted white sesame seeds |
| Cuisine | Asian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 200 grams firm tofu, cut into thick slices
- 2 tablespoons gochujang chilli paste
- 1 tablespoon blended sesame oil
- 1 tablespoon chopped garlic
- ½ tablespoon chopped ginger
- 3-4 spring onion bulbs, diagonally sliced
- 1½ cups mixed capsicum slices
- 3-4 spring onion greens, cut into 1inch pieces
- Salt to taste
- ½ cup Pro V Select Whole Natural Cashew
- 1 teaspoon dark soy sauce
- 2-3 tablespoons corn flour slurry
- 2 teaspoons toasted white sesame seeds + to sprinkle
- Spring onion curls for garnish
Method
- Heat sesame oil in a non-stick wok, add garlic and ginger, mix and sauté for 30 seconds.
- Add spring onion bulbs and mix. Add gochujang chilli paste, mix and sauté for 1 minute.
- Add mixed capsicums, spring onion greens and salt and sauté for 1 minute.
- Add tofu and mix well. Add Pro V Select Whole Natural Cashew and mix well.
- Add dark soy sauce and toss well.
- Add corn flour slurry, mix and cook for 2-3 minutes. Add white sesame seeds and mix well.
- Transfer into a serving bowl, sprinkle white sesame seeds, garnish with spring onion curls and serve hot.
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