Tofu and Chilli Jam


1 cup cashews

1-2 tbls safflower oil

3 cups firm tofu, cubed


1 tsp dried chilli flakes

2 long red chilies, chopped

2 long r4ed chillies, dried

1 tbls tomato paste

½ tbls rice wine vinegar

1 shallot, finely diced


1 tbsl olive oil

1 tbsp ginger, finely sliced

2 garlic cloves, finely chopped

2 bunch broccolini

1 red capsicum, sliced


2 large handful snow peas

1 tbsp tamari

1 tsp sesame oil



Blitz chilli, dried chilli, tomato paste, rice wine vinegar and shallots in a food processor to make the chilli jam. Set aside

Dry roast the cashews in a wok until golden brown then set aside. Using the hot wok add the oil and fry tofu until golden and crisp. Drain on kitchen towel.

Fry the garlic and ginger in the oil in a wok then toss through vegetables and stir-fry for about 1 minute. Leave the vegetables a little crunchy. Now stir through the tofu and cashews then the chilli paste. Finish with a splash of tamari and a few drops of sesame oil.