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Cashew Tofu

Crisping up and flavoring tofu by tossing with cornstarch and garlic powder is a great way to add dimension and interest to tofu - an otherwise blank canvas.  Coating with a flavorful cashew sauce add yet another layer of flavor.

You can use whatever veggies you have or like in this stir fry.


1 14 oz tub extra firm tofu
2 Tbsp cornstarch
1/2 tsp garlic powder

1/2 cup cashews

Sauce:
1/3 cup soy sauce
1/3 cup water
2 Tbsp hoisin sauce
2 Tbsp honey
2 tsp sesame oil
2 tsp fish sauce
2 Tbsp creamy cashew butter (or almond, or peanut)

At least 4-5 cups veggies - I used:
1 carrot, sliced
1 crown broccoli, cut into flowerets
1/2 red pepper, diced
1/2 sweet yellow onion, sliced
2 cups cabbage, cut into 1-inch pieces

2 cloves garlic, minced
1/2-inch fresh ginger, minced

Prep:
Add the sauce ingredients to a small food processor and process to blend well.
Slice the tofu into 1/-2 inch slices and place on a clean flat surface.  Cover with a towel and place a cutting board on top.  I add a bottle of olive oil on top as a weight.  Allow water to be pulled out of the tofu for about 10-15 minutes.  Cut tofu into 1/2-inch cubes.  Toss the tofu with the cornstarch and garlic powder in a mixing bowl.  Gently mix together to coat the tofu evenly.
Heat a wok to smoking.  Add a dash of corn oil and stir fry the carrots for 2-3 minutes.  
Add the onions and peppers and stir fry another 2-3 minutes.  Set veggies aside.
Add a dash more corn oil to the wok and sauté the broccoli for about 3-4 minutes.  Remove to the bowl with the carrots.  Repeat the process for the cabbage.  Add the garlic and ginger and cook another 2-3 minutes.

Now return the other veggies to the wok and add the cashews. 
Stir fry to heat through.  Remove the hot veggies to the bowl and keep warm.

Add a dash of corn oil to the wok and heat to a shimmer.  Add the tofu and stir fry, shaking the wok almost constantly to crisp up the tofu - this should take about 5-7 minutes.  
Season the tofu with a dash of salt as if stir fries. Remove the tofu to a bowl and keep warm.

Add the sauce to the wok and bring to a gentle boil to thicken.  Adjust thickness with a dash of water if necessary.  Return the veggies to the wok and mix well with the sauce.  
Gently fold in the tofu and heat to warm through.
Transfer to a serving plate if desired, and garnish with sesame seeds.  Serve stir fry over rice, if desired. Serves 4.


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