Crispy Vegetarian Oyster Tofu with Snow Peas and Cashew Nuts

Begin by cooking the white rice according to package instructions, ensuring it is washed thoroughly before cooking to remove excess starch.

While the rice is cooking, prepare the tofu by patting it dry with paper towels to remove excess moisture, then cut into bite-sized pieces. In a bowl, toss the tofu pieces with corn flour until evenly coated.

Heat vegetable oil in a frying pan over medium-high heat. Once hot, add the tofu pieces and fry until crispy on all sides. Remove the tofu from the pan and set aside on paper towels to drain excess oil.

In the same pan, reduce the heat to medium and add sesame oil. Sauté the garlic and red onion wedges until fragrant and slightly softened.

Add the snow peas to the pan and stir-fry for about 2 minutes, until they are bright green but still crisp.

Return the crispy tofu to the pan and add cashew nuts. Stir well to combine.

In a small bowl, mix together the vegetarian oyster sauce, soy sauce, rice vinegar, and brown sugar until well combined. Pour this sauce over the tofu, snow peas, and cashews in the pan, stirring well to ensure everything is evenly coated.

Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients. If the sauce becomes too thick, add a splash of water to adjust the consistency.

Serve the crispy vegetarian oyster tofu hot over the cooked white rice, garnished with chopped fresh coriander.