This dish is from the wonderful book Vegan Street Food: foodie travels from India to Indonesia by Jackie Kearney.
This version of the dish is based on Thai orange chicken, and Jackie recommends using a high quality marmalade. This is one of our favourite dishes from the book so far, simple and quick to make and satisfyingly delicious!
We did a review on this book here.
A few adaptions we made to save time was to put the tofu in the oven first so didn't require frying, we kept the tofu in the oven for 45 minutes as we like it seriously crispy. We used 8 chillies as the Thai ones we had are very hot, ginger 2 tbsps instead of one and 3 garlic cloves instead of 2. We served with a warm wild garlic slaw and pan fried portobello mushrooms with toasted seeds.
We are providing the original recipe below:
60 g or 1/2 cup of cashews
8 - 16 dry red chillies (we use 8) - soak in boiling water for 30 mins
2 tbsps of vegetable oil
400g of firm tofu cut into 1-2cm squares
2 garlic cloves
1 tbsp of finely chopped ginger or ginger paste
2-3 tbsps of marmalade
2 tbsps of light soy sauce
4 tbsps of water
Steamed rice to serve
- Toast the nuts in a dry frying pan/skillet or wok for 4-5 mins, tossing them gently, until they start to brown, then set aside.
- Drain the chillis, then roughly tear the chillies. The seeds can be easily separated at this stage, so only keep a few seeds so the dish is not too spicy but has lots of flavour. Set aside.
- Add 1 tbsp of oil to the pan and fry the tofu pieces over a medium heat until brown and starting to crisp on all sides. (Alternatively, preheat the oven to 190°C (375°F) Gas 5, place the tofu on a well oiled baking sheet and bake for 10-15 minutes.
- Add the remaining vegetable oil to the pan, add the garlic and ginger and fry gently for 5-7 minutes until golden brown.
- Add the tofu, nuts, chillies, marmalade and 4 tbsps of water.
- Bring to a simmer and cook for 2-3 minutes more. Add a little more water if the dish gets too dry, and to create more sauce. Serve immediately with steamed rice.