WITH CASHEW NUTS
GINGER & SPRING ONION TOFU
60g cashew nuts (not suitable for young babies, be careful of nut allergies)
3 spring onions, sliced
2.5cm ginger, peeled and finely grated
1 tbsp vegetarian oyster sauce (usually made from mushrooms, be careful of the salt content for babies)
1 teaspoon of sesame oil
280g firm/extra firm tofu
1 heaped dessertspoon of cornflour
1 cup of freshly boiled/hot water
Heat a small pan and add in the cashews. Lightly toast on both sides until fragrant and slightly browned. Set aside.
Heat a little oil in a larger pan and put in the ginger. Fry for 2 minutes.
Add the spring onions, veggie oyster sauce and sesame oil. Mix well and stir in the tofu.
Take a cup and mix the cornflour with a little cold water to form a paste. Add this to the pan and mix well.
Pour in the cup of hot water, mix well and simmer until the sauce thickens.
Stir in the toasted cashews until they are coated in the sauce and serve with white fluffy rice and steamed vegetables!
CASHEW NUTS - not suitable for young babies without teeth. If you want the cashews to be soft for toddlers you can cook them in the pan without toasting and they will be softer in texture.
MEAT EATERS - substitute the tofu with beef strips or diced chicken breast.