Tofu Pad Med Mamuang (Thai Cashew Chicken, but Vegan!)
This cashew stir-fry is a vegan spin on the classic Thai pad med mamuang, made with seared tofu instead of chicken. Just as delicious and ready in 20 min!
Keywords
- thai cashew stir-fry
- vegan cashew chicken recipe
- pad med mamuang recipe
- tofu pad med mamuang
- tofu and cashew stir-fry
- thai tofu with cashews
- thai cashew sauce
- cashew nut stir fry thai style
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Cooking tools:
- Wok
- Cast iron skillet
- Nonstick skillet
- Stainless steel pan
- Food processor
- Stove
- Skillet
- Mixing bowl
- Cup
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Plate
- Serving platter
Ingredients
- 400 g of Tofu Block (firm or medium-firm)
- 4 tbsp of Soy Sauce
- 90 mL of Water
- 1/2 tbsp of Sesame Oil
- 2 tbsp of Vegan Thai Chilli Paste
- 1/2 tbsp of Vegetable Oil
- 4 Small Garlic Cloves
- 4 Fresh Thai Red Chillies
- 2 Red Peppers
- 1 Large Onion
- 4 Spring Onion Stalks
- 80 g of Roasted Cashew Nuts
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