Okra, Cashew and Tofu Stir-Fry

Name: Okra, Cashew and Tofu Stir-Fry
Yield: Serves 4
Cuisine: Jamaica
Ingredients: juice of 2 limes; ¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped; 1 red onion, roughly chopped; fresh coriander leaves, to garnish; 250 g (9 oz) firm tofu, cut into 2 cm (¾ in) dice; salt and black pepper, to taste; 225 g (8 oz) long-grain white rice; 8 okra, cut into 2 cm (34 in) diagonal slices; 5 cm (2 in) fresh root ginger, peeled and finely chopped; 1 garlic clove, finely sliced; 2 tbsp soy sauce; 1 tbsp sunflower oil; 100 g (3½ oz) cashew nuts

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

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!

Ingredients

250 g (9 oz) firm tofu, cut into 2 cm (¾ in) dice
1 red onion, roughly chopped

Americas
Jamaica
Lunch
Vegan
Caribbean

Method

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 o