Or to make it easier, just use 4 lbs frozen broccoli and nothing else. Or 4 lbs frozen mixed stir-fry vegetables.
Sweet Spicy Stir Fry with Tofu and Cashews
14 oz extra-firm tofu -- ideally frozen, then thawed
3 cloves garlic, sliced thin
2 T olive or canola oil
1/2 c raw cashews
2 T soy sauce
2 T siracha hot sauce (or other hot sauce to taste)
1 T sugar (brown sugar, raw sugar, agave would all work)
3/4 T vinegar
vegetables (use these or 2 lbs of whatever you like)
1 lbs frozen broccoli
1/2 lb frozen green beans
1/4 lb frozen sliced bell pepper, or one fresh pepper sliced
1/4 lb fresh or frozen baby carrots
1/4 thinly sliced red onion
If you have time, put your tofu package in the freezer the night before, then take it out in the morning to thaw by dinnertime. That will change the texture and make it much easier to work with. (I do this for all tofu recipes.)
Take tofu out of package, put on a plate, put another plate on top, and weigh the top with a couple heavy cans, or whatever you have. Let sit for 10 min to squeeze the water out.
If the vegetables are frozen, defrost or very lightly steam them.
Meanwhile, put cashews in a skillet and put on the stove on medium heat. When they smell nice and start to brown, watch them closely and stir to let the other sides brown. Take out of the pan and set aside.
Lightly oil the skillet. Brown the tofu, turning to brown a few sides. This takes a while but is worth it. If you don't have time, though, just skip. Take tofu out of pan and set aside.
Pour the rest of the oil in the skillet, warm it, sautee the garlic in it. Raise the heat a bit, add the vegetables (and the tofu if you haven't browned it), and sautee until just done.
Meanwhile, in a bowl, mix soy sauce, hot sauce, sugar and vinegar.
Mix cashews, tofu, vegetables and sauce. Serve over brown rice.
Post a Comment