Prepare vegetables; wash and chop, set aside.
Prepare protein; press tofu with towel to drain as much water as possible. I like buying high protein/extra firm tofu because it has less liquid.
Cube tofu and set aside.
In a large wok or fry pan over medium heat, heat up olive oil.
Add onion, mix and let cook until tender (about 3 minutes). Season with salt and pepper and mix.
Add in tofu and mix, Cover and continue to cook for ~5 minutes, until warmed and soft.
Once tofu tender and warmed through, add in the rest of the vegetables and cashews. Toss well. Cover and cook for 5 minutes.
Finish by adding in Yai’s Thais Ginger Garlic Stir Fry sauce. Mix well then let simmer. Serve with rice, stir fry noodles, or on its own. Garnish with chili flakes and scallions.
Enjoy!
2 servings