Quick Thai cashew stir-fry {vegan, gluten-free}

As it reaches Sunday evening, I again ask myself where the weekend went. I feel like I have hardly been at home yet I haven’t been grocery shopping nor have I done anything substantial. Where does the time go? I’m sitting on the couch listening to a Steely Dan vinyl and drinking a glass of red wine dreading tomorrow. I have a bad case of Mondayitis. 

I was saying to my sister-in-law (can I call her that yet?) today that I had no idea what to post this week. I mentioned I had this cashew stir-fry as a back-up but felt it wasn’t substantial or exciting enough to share with you. She told me to go for it and I’m glad she did.

Also, how cute are these Japanese bowls gifted to me by my brother- and sister-in-law? I LOVE them.

Quick Thai cashew stir-fry {vegan, gluten-free}
Serves 4

250g organic, non-GMO tofu, cut into rectangular-sized pieces
2 limes, juiced
1/4 cup vegan fish sauce (check your local Asian supermarket)
1/4 cup gluten-free soy sauce
2 tbsp coconut sugar
1 lemongrass, trimmed and bruised
1 red onion, sliced
1/2 red capsicum, finely sliced
1 carrot, thinly sliced
1 bunch broccolini
Pepper, to taste
1/2 cup raw cashews, lightly toasted
White rice, to serve

Preheat oven to 180 degrees C.

Whisk lime juice, vegan fish sauce, soy sauce and coconut sugar in a small bowl, set aside.

Bake tofu for 15 minutes.

Add red onion and lemongrass to a wok over a high heat and stir-fry until onion softens. Add capsicum, carrot and broccolini, and add the sauce and baked tofu pieces.

Sprinkle with pepper and adjust sauce to taste. Stir through the cashews. Serve in bowls with rice.