Sweet and Sour Cashew Stir-Fry

Cooking steps

1. In a large pan over medium-low heat, roast cashews, stirring frequently, until golden. Transfer to a small bowl and add in 2 tbsp soy sauce, 2 tbsp white wine vinegar, 1 tbsp Sriracha, and let sit for at least 10 minutes. Sprinkle corn starch into drained cashews and toss to coat evenly. Cashews Soy Sauce Sauce - Sriracha White Wine - Vinegar
2. Return pan to medium heat and heat 1 tablespoon oil. Add cashews to the pan and toss frequently, until golden. Transfer cashews to a bowl. Sesame Oil Cashews
3. On a medium-high flame, heat the remaining 1 tablespoon oil. Add 5 halved garlic cloves, 1 piece ginger, 1 small red onion sliced into wedges, 2 red bell peppers, and ¾ cup fried tofu, and cook until soft and fragrant. Garlic - Single Clove Fresh Ginger Bell Pepper - Red Tofu - Organic Spring Onion Onion Sesame Oil
4. Add in reserved marinade, soy sauce, vinegar, Sriracha, sugar, black pepper, and 1 finely chopped green onion, adding water gradually as needed to loosen the sauce. Cook until thickened. Add in sesame oil and cooked cashews, then remove from heat and toss to combine. Bell Pepper - Green Soy Sauce Sauce - Sriracha Natural Brown Sugar Spring Onion White Wine - Vinegar Onion Sesame Oil Cashews
5. Garnish with sesame seeds and more green onions before serving, have with rice if desired. Bell Pepper - Green Spring Onion Onion White Sesame Seed (Safed Til)