Directions

• Dry the tofu slab by wrapping it in paper towels and then wrapping that in a clean kitchen towel and leave to dry for 15 minutes.
• Once dry, cut the slab into small cubes and toss with the corn starch, a tbsp of oil, salt and pepper and place in the airfryer at 380 F for 20 minutes, tossing in between.
• Heat oil in a pan, add minced garlic and ginger and saute till they release the delicious aroma.
• Add the finely cut onions and saute till the onions are soft and translucent.
• Add the broccoli, red peppers and saute for 2-4 minutes.
• The Edamame is added and sauteed again for a couple of minutes.
• While the veggies are cooking, the ingredients for the stir fry sauce are mixed together and kept ready.
• The stir fry sauce, the crispy tofu and the roasted cashew nuts are all added to the veggie saute and cooked till the sauce thickens and forms a glaze on the tofu and the vegetables for around 2-4 minutes.
• Sprinkle some red pepper flakes for more spice.
• Enjoy with rice or noodles or by itself.