Tofu Stir-Fry with Mustard Greens and Spicy Cashew Cream

Ingredients

• 400 g firm tofu
• 200 g mustard greens
• 1, sliced red bell pepper
• 1, julienned carrot
• 3 cloves, minced garlic
• 1 inch, grated ginger
• 3 tablespoons coconut aminos
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lime juice
• 100 g, soaked in water for 2 hours raw cashews
• 50 ml water
• fresh, for garnish coriander

Steps

1. 1. Press the tofu to remove excess moisture, then cut into cubes.
2. 2. In a large pan, sauté the garlic and ginger over medium heat until fragrant, about 1 minute.
3. 3. Add the tofu cubes and cook until golden on all sides, about 5-7 minutes.
4. 4. Stir in the red bell pepper and carrot, cooking for another 3-4 minutes.
5. 5. Add the mustard greens, coconut aminos, and cayenne pepper, and cook until the greens are wilted, about 3-4 minutes.
6. 6. Meanwhile, make the spicy cashew cream by blending the soaked cashews with water and lime juice until smooth. Adjust seasoning as desired.
7. 7. Serve the tofu stir-fry in bowls, drizzled with spicy cashew cream and garnished with fresh coriander.

Notes

• Ensure the cashews are soaked to soften them for blending.
• Adjust the amount of cayenne pepper based on spice preference.

Substitutions

• If avoiding cashews, sunflower seeds can be used to make a similar cream.