Peppered tofu stir-fry recipe with cashews | Sainsbury`s Magazine

Ingredients

• 125g firm plain tofu
• 1½ tbsp tamari or soy sauce*, plus extra if needed
• 1 tsp maple or agave syrup
• ¼ tsp coarsely ground black pepper
• 1 tbsp olive oil
• 1 garlic clove, sliced
• 2cm root ginger, finely chopped
• 25g cashews
• 3 spring onions, cut into 2cm chunks
• 1 carrot, cut into 5cm-long batons
• ½ red pepper, sliced
• 60g green beans, trimmed and halved
• 50g baby corn, halved lengthways
• 1 pak choi, roughly chopped
• cooked wholegrain basmati rice, to serve