I was a bit lazy last week and did not do too much in the kitchen. And it was good. Wednesday our first visitor is arriving and I don’t think I’ll be getting around to writing for a while. So, I’m going to post one or two recipes from the old ‘Marita’.

Perhaps I’ll experiment with something new for our visitor to write about after next week.

The following recipe was my first attempt at Fried Tofu with Cashew Nuts.

This was my first experiment with a dish we learned how to prepare at the Thai Farm Cooking School in Chiang Mai. It is a very straightforward and tasty Thai dish. The original recipe called for chicken and carrots, I decided to try it with tofu and asparagus.

You’ll need:
90 grams of sliced firm tofu
¼ cup of asparagus sliced into chunks
¼ cup of sliced onions
¼ cup mushrooms
¼ cup of cashew nuts
2 sliced chilies, lightly toasted
¼ cup chopped spring onions
1 tablespoon oil
a pinch of salt
1 teaspoon fish sauce
½ teaspoon sugar
1 tablespoon mushroom sauce
2 tablespoons water

When you have all the ingredients chopped and ready, here is how to prepare it:
Heat the oil in a wok and add the tofu. Fry until golden brown. Add asparagus, onions, mushrooms and water. Continue stir-frying. When it is almost cooked, add the mushroom sauce, fish sauce, sugar, salt and spring onions. Stir-fry and mix well. Turn off the heat, add the cashew nuts and chili and you’re done!

Suggestions for Fried Tofu with Cashew Nuts:
– for more bite, do not seed the chilies
– if you cannot find fish sauce you could probably use soy sauce instead
– you can of course substitute tofu with chicken and the asparagus with carrot