Wok or skillet
- 1 Cup Firm tofu
- 1/4 Cup Cashew nuts
- 2 Cloves Garlic, chopped
- 1/4 Cup Mushrooms, sliced
- 1 Cup Mixed bell peppers, cut randomly
- 2 Baby corn, cut diagonally
- 1/4 Cup Onion, cubed
- 1 Stalk Spring onion (green onion), sliced in 1″ lengths
- 2-3 Dried red spur chilis, sliced in 1″ lengths, fried
- 1 tbsp Mushroom sauce
- 1 tbsp Light soy sauce
- 1 tsp Sugar
- 1 tbsp Vegetarian Thai chili paste
Deep fry tofu and set aside.
In same oil, fry chilis and cashew nuts. Set aside.
In clean wok with 2 tbsp of oil, add garlic and fry until fragrant.
In same wok, add onions, bell peppers, baby corn, and mushrooms. Add water only as needed.
Add seasoning sauces–vegetarian Thai chili paste, mushroom sauce, light soy sauce, and sugar. Mix well.
Add fried tofu, fried cashew nuts, fried spur chilis and mix well. Add spring onions, water if needed, and turn off heat.
Remove from heat and serve with jasmine rice.
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.
VIDEOS are prepared by Chef Dao, one of our instructors. Here is a link to her YouTube channel: