Name: Sweet and Sour Tofu with Roasted Cashews
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Vegan
Ingredients: 14 tofu (firm); 0.25 tsp cumin seeds; 1 onion (medium); 2 garlic cloves; 1 inch of ginger; 1 jalapeno; 2 tbsp MonkSweet+; 2 tbsp soy sauce; 2 tbsp sriracha (optional); 0.25 tsp cayenne or Red chilli powder (optional); 0.50 tsp dry parsley; 2 tbsp oil; 1 pinch salt; 2 tbsp coriander leaves; 0.50 cup cashews (roasted)

14 tofu (firm)

0.25 tsp cumin seeds

1 onion (medium)

2 garlic cloves

1 inch of ginger

1 jalapeno

2 tbsp MonkSweet+

2 tbsp soy sauce

2 tbsp sriracha (optional)

0.25 tsp cayenne or Red chilli powder (optional)

0.50 tsp dry parsley

2 tbsp oil

1 pinch salt

2 tbsp coriander leaves

0.50 cup cashews (roasted)

In a pan on medium high heat add oil.

Once the oil heats up, add cumin seeds, finely chopped onions, ginger, garlic, and a pinch of salt. Saute until onions turn light golden brown in color or for about 6 mins.

Add chopped jalapenos, sliced tofu and saute for 3-4 minutes.

Add MonkSweet+, sriracha sauce, soy sauce, cayenne or red chili powder and mix gently. At this point you may add 2 tbsp of water if needed. Cover and cook 3-4 minutes.

Its now time to add parsley, chopped cilantro and roasted cashews as garnish, lightly mix and switch off the flame.

Serve over a bed of cooked jasmine rice, along with a side of salad and enjoy!