Cashew Mushroom Stir Fry (V)

  • 60 grams Roasted Cashew Nut (unsalted)
  • 50 grams Cremini mushroom (Cut into bite-size pieces)
  • 50 grams Portobello Mushroom (Cut into bite-size pieces)
  • ½ Medium Red Bell Pepper (Wedged or roughly diced)
  • ½ Medium Yellow Bell Pepper (Wedged or roughly diced)
  • ½ Medium Yellow Onion (Wedged or roughly diced)
  • 3 stems of Green Onion (Cut into 3 inches)
  • 50 grams Tofu Cutlet (I use Extra Firm) 
  • 2 tbsp Olive oil
  • 3 cloves garlic (finely chopped)
  • ½ cup Thai & True Pad Thai Tamari Sauce
  • 3 Dried Thai Chili (optional)
  1. Heat oil in a skillet pan on medium heat, add garlic and stir until turning yellow or fragrant. 
  2. Then add Cashew nut, mushroom, bell pepper, onion. Stir for a couple minutes, add tofu followed by Pad Thai Tamari Sauce. 
  3. Stir fry everything together until they are all cooked. Add Green onion and stir for a bit. (If using Dried Thai Chili, add them in together with Green onion.) 
  4. Turn the heat down and serve over cooked rice in a bowl and garnish with chopped green onion.