Cashew and Chilli Jam Stir Fry
1 Tbls oil
1 onion, chopped or sliced
1 packet puffy fried tofu
1 head broccoli, cut into florets
1 bunch kale (or any green leafy vegetable)
2 handfuls mushrooms, sliced
1 handful basil leaves, chopped
2 Tbls vegan fish sauce (or Braggs Liquid Amino)
2 Tbls soy sauce (I used Tamari)
8 Tbls chilli jam
1 handful cashew nuts, roasted
2 tsp sesame oil (optional)
In large frying pan or wok heat the oil on a medium heat.
Saute onions until clear.
In a bowl add soy sauce, fish sauce andchilli jam and whisk together.
Add sauce, mushrooms and tofu and cook till soft.
You want the sauce to thicken and caramelise a little without going sticky.
Steam or blanche remaining green vegetables until leaves have wilted but vegetables are still crunchy.
Add to stir fry, mix through and turn off heat.
Stir in sesame oil and basil or add as garnish.
Serve with boiled rice.