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Ingredients:

• 500g firm tofu
• ½ c soy sauce
• 2 T olive oil
• ½ green capsicum, chopped
• 2 onions, chopped
• 1 t fresh ginger, minced
• 2 cloves garlic, minced
• ½ t ground cumin
• ½ t ground coriander
• 1-2 c baby corn
• 1 c button mushrooms
• 1 c snow peas, optional
• 1 c water chestnuts, optional
• 2 T peanut butter
• 1 c coconut milk/cream
• Fresh herbs
• ½ c whole roasted cashews, optional

Method:

1. Drain and wash tofu – and cut into cubes.
2. Marinate tofu in soy sauce overnight in fridge.
3. Place in pan and lightly fry until browned.
4. Set aside.
5. Sauté capsicum, onions, garlic and ginger in oil.
6. Add cumin and coriander.
7. Add corn, mushrooms, snow peas and water chestnuts and sauté briefly.
8. Add peanut butter and allow to ‘melt’.
9. Add tofu and coconut milk and heat through.
10. Add fresh herbs and cashews, if desired.