Fried Tofu with Cashewnuts

This was my first experiment with a dish we learned how to prepare at the Thai Farm Cooking School in Chiang Mai. It is a very straightforward and tasty Thai dish. The original recipe called for chicken and carrots, I decided to try it with tofu and asparagus.

You’ll need:
90 grams of sliced firm tofu
¼ cup of asparagus sliced into chunks
¼ cup of sliced onions
¼ cup mushrooms
¼ cup of cashew nuts
2 sliced chilies, lightly toasted
¼ cup chopped spring onions
1 tablespoon oil
a pinch of salt
1 teaspoon fish sauce
½ teaspoon sugar
1 tablespoon oyster sauce
2 tablespoons water

When you have all the ingredients chopped and ready, here is how to prepare it:
Heat the oil in a wok and add the tofu. Fry until golden brown. Add asparagus, onions, mushrooms and water. Continue stir-frying. When it is almost cooked, add the oyster sauce, fish sauce, sugar, salt and spring onions. Stir-fry and mix well. Turn off the heat, add the cashew nuts and chili and you’re done!

Suggestions for Fried Tofu with Cashew Nuts:
- for more bite, do not seed the chilies
- if you cannot find fish sauce you could probably use soy sauce instead
- you can of course substitute tofu with chicken and the asparagus with carrot