A real Thai insider tip: this wok-fried tofu with crunchy cashews is a lightning-fast dish that can be prepared in just 30 minutes.

​Getting ready 15 min | Preparation 20 min | Total 35 min

Ingredients for 4 people

What you need
- 400 g tofu
- 100 g cashews
- 3 spring onions
- 4 garlic cloves
- 1 onion (large)
- 2 chillies (red)
- 2-4 Thai chillies (red)
- 4 tbsp cornflour
- oil

For the sauce
- 4 tbsp soy sauce
- 50 ml water
- 1 tbsp raw cane sugar
- 1 tsp cornflour
- 2 tsp Sriracha
- 2 tsp sesame oil

How to make it 

1. If the tofu is very moist, first press it in a tofu press for 15 minutes and then cut it into 2 cm cubes.
2. Put the cornflour and tofu in a bowl and mix carefully so that the tofu is completely coated.
3. Mix all the ingredients for the sauce in a small bowl to make a homogeneous sauce and set aside
4. Peel the onion and cut into strips; halve the chillies, remove the seeds and cut into 2-3 cm pieces; finely chop the green of the spring onions and set aside, cut the white of the spring onions into strips; finely chop the garlic.
5. Roast the cashews in a wok without oil until golden brown and set aside.
6. Add the oil to the hot wok and fry the tofu until golden brown on all sides, then remove from the wok and set aside.
7. Add the onions and the white of the spring onions to the wok and fry for 2 mins.
8. Add the Thai chillies and chopped garlic and stir-fry for 2 mins, then add the chillies and stir-fry for 3 mins, stirring occasionally.
9. Add the tofu, mix carefully and fry for 1 min, then reduce the heat and deglaze with the sauce.
10. Simmer for about 5 minutes until the sauce has a thick consistency.
11. Finally, stir in the cashews and the green spring onions and serve with jasmine or basmati rice.

Tip! For more spiciness, the Thai chillies can also be coarsely chopped.