Crispy Pan-fried Tofu with Smoky Bell Pepper Cashew Cream Sauce | Veg Scratch Kitchen
Crispy Pan-fried Tofu with Smoky Bell Pepper Cashew Cream Sauce
45 mins prepServes 4
A delightful dish featuring crispy pan-fried tofu served with a luscious smoky bell pepper cashew cream sauce, perfect for a robust and flavorful meal.
1. Cook the brown rice separately on the stovetop.
2. Break tofu into 1.5-inch pieces and add to a bowl with 1 tablespoon smoked paprika, 1/2 teaspoon salt, 3 tablespoons olive oil, and corn starch. Mix thoroughly.
3. In a pan over medium-high heat, add 2 tablespoons oil. Once heated, add the tofu. Cook for 4 to 5 minutes, flipping the pieces every minute for even browning.
4. Remove tofu from the pan. Add another tablespoon oil, then shallots, red bell pepper, and remaining teaspoon smoked paprika. Cook for 2 to 3 minutes.
5. Add cherry tomatoes and cook for 1 minute.
6. Stir in minced garlic for 30 seconds.
7. Pour in cashew cream and mix until sauce is light orange. Add vegetable broth and stir.
8. Optional: Use an immersion blender to blitz the sauce for a smoother texture.
9. Serve with tofu alongside cooked brown rice and spring mix. Top with sauce and chives, then enjoy.
