Okra, Cashew and Tofu Stir-Fry

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

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