Thai Basil Tofu with Curry Roasted Cashews

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: Crispy Tofu:

1 (16-ounce) block of super-firm or extra-firm tofu (if using extra firm tofu, drain and press for 15 to 20 minutes)

⅓ cup cornstarch

1 teaspoon kosher salt

Olive oil spray

subheading: Curry Roasted Cashews:

1 tablespoon vegan butter

1 cup raw and unsalted cashews

½ teaspoon each: curry powder, chili powder, and garlic powder

¼ teaspoon kosher salt

subheading: Stir Fried Veggies and Sauce:

2 avocado oil

1 bunch green onion, cut into 1-inch sections, white and green parts divided

1 large red bell pepper, finely chopped

6 cloves minced garlic

4 to 5 Thai chiles

1 cup vegetable broth

3 tablespoons hoisin sauce

2 tablespoons soy sauce

2 tablespoons vegan fish sauce

2 teaspoons cornstarch, whisked with 2 teaspoons water

1 cup loosely packed fresh torn Thai basil, plus more for garnish

Toasted sesame seeds, for garnish

Directions at eatfigsnotpigs.com

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