This vegetarian dish contains cashew nuts, which I used to pick fresh off the tree in Jamaica. A single nut sits on top of the cashew fruit, so it is a prized possession; they don’t grow in bags!
250g (9oz) firm tofu, cut into 2 cm (¾ in) dice
1red onion, roughly chopped
1garlic clove, finely sliced
5cm (2in) fresh root ginger, peeled and finely chopped
¼hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
juice of 2limes
225g (8oz) long-grain white rice
8okra, cut into 2 cm (34 in) diagonal slices
100g (3½oz) cashew nuts
salt and black pepper, to taste
fresh coriander leaves, to garnish
Marinate the tofu at least an hour before you want to cook, and ideally the night before. Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium-sized non-reactive container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. Cover and leave in the refrigerator until ready to cook, turning the tofu over in the marinade 2-3 times.
Pour the rice into a measuring jug, make a note of the volume, then put it in a saucepan. Add double its capacity in water. Cover and bring to the boil, then reduce the heat and simmer until it has absorbed the water and there are steam holes in the top of the rice. Turn off the heat, cover and set aside while you cook the stir-fry.
Take the tofu out of the marinade. Drain off the liquid and reserve. Heat the oil in a wok over a high heat. Add the onion, garlic, chilli and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the okra and continue to cook for a couple of minutes more. Tip in the nuts and fry, until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml (7fl oz) water. Reduce the heat, cover and cook gently for 2 minutes, or until everything is heated through.
Taste and season if necessary. Serve with the rice and garnish with the fresh coriander leaves.