Cashew tofu stir-fry

Ingredients

• 1 1/2 cups jasmine rice
• 1 (14 oz) block extra-firm tofu, drained and cubed
• 1 tbsp cornstarch
• 3 tbsp vegetable oil, divided
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 4 dried red chiles
• 1 yellow onion, cut into wedges
• 1 red bell pepper, cut into strips
• 3 cloves garlic, minced
• 1/2 cup roasted unsalted cashews
• 4 scallions, cut into 1-inch pieces

Steps

1. Cook the rice according to the package directions.
2. Pat the tofu dry and toss it with the cornstarch.
3. Heat 2 tbsp of the oil in a wok or large nonstick skillet over medium-high heat. Fry the tofu for 8 minutes, turning, until crisp. Move it to a plate.
4. Stir together the soy sauce, brown sugar, vinegar and 2 tbsp of water.
5. Add the rest of the oil, the chiles and the onion to the pan. Stir-fry for 3 minutes.
6. Add the bell pepper and garlic and stir-fry for 2 minutes.
7. Return the tofu and add the cashews, scallions and sauce. Toss for 1 minute, until glossy, and serve with the rice.