One of the many, many trials to being a vegetarian (I exaggerate, obviously) is making up for the lack of meat fat in your food. Let’s be fair, those who cook with meat have an advantage that comes through being able to through in a few chunks of bacon, or some chicken stock, or so forth. Obviously, this is something we all live with, and whilst it’s not a huge drag, I do sometimes wonder how it is that restaurants are able to make their food so tasty. One of my favorite dishes from our local Thai restaurants is fried tofu with cashews. It’s great.
So, I decided to have a go at cooking something like it at home, myself. It should be pointed out that the nearest I’ve ever got to South East Asia is Turkey, so it’s not like a have a huge cultural background to this, and I absolutely make no claims as to it’s authenticity. It does eat well, mind.
Quantities are a little vague, and you’ll have to adjust for personal taste in terms of spiciness / how much you like to eat, and so forth.
Ingredients (enough for one, if you’re quite hungry):
Firm tofu – about 4oz Read more
