½ x 396g pack Cauldron Organic Tofu
40g cashew nuts
25g fresh breadcrumbs
1 bunch salad onions, sliced
2 tsp Cooks’ Ingredients Gochujang Chilli Paste
1 tsp vegan vegetable bouillon powder
2 tsp light muscovado sugar
2 tsp wok oil
½ x 400g pack frozen Cooks’ Ingredients Asian Mixed Vegetables
1. Press the block of tofu firmly between plenty of sheets of kitchen paper to remove as much moisture as possible.Lightly toast the cashews in a dry frying pan and tip into a food processor. Blend briefly to break up. Add the breadcrumbs, tofu and a quarter of the salad onions, and blend until the ingredients are finely ground and starting to clump together. Shape into about 12 small, firm balls.
2. Combine the chilli paste in a small bowl with the bouillon powder, sugar and 3 tbsp water. Heat 1 tsp of the oil in the frying pan and fry the tofu balls, shaking the pan frequently for about 5 minutes until lightly browned. Tip out onto a plate.
3. Heat the remaining oil in the pan and stir-fry the mixed vegetables for 5 minutes. Add the remaining salad onions and beansprouts and stir-fry for 2 minutes until piping hot. Stir in the chilli mixture and tofu balls, and mix well before serving.
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