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Two Laws of SweetKaroline Cooking:
1) Everything tastes better fried. Duh.
2) Nuts are yummy. Add them to recipes whenever possible.
Girl Meets Cashew Tofu
Start by draining your tofu…I just squish the tofu between a towel and put a heavy object on top, usually a big can of pumpkin!
Meanwhile get busy chopping up your veggies. I used half an onion, one broccoli crown, and one red pepper. Mince up a few cloves of garlic and 1 inch piece of ginger. Roughly chop 1/2 cup of cashews.
Whisk together the stir fry sauce: 1 Tbs soy sauce, 1 Tbs hoisin sauce, 1 Tbs lime juice, 1 tsp brown sugar, 1 tsp cornstarch, and a pinch of cayenne. Add more cayenne if you like it hot you saucy devil you.
Now heat up a couple of tablespoons of oil in a big wok on high heat. Cut up your tofu any way you wish into bite sized pieces and coat in cornstarch. Place the tofu in the wok gently and fry for about 5 minutes on each side until the tofu lightly browns.
Remove the tofu from the pan and drain on a towel. Nibble on a piece. MMMM!
Dump out any excess oil in your wok but keep the heat on it. Dump your veggies in and cook for about 2 minutes. Now add the ginger and garlic and cook another minute, stirring constantly so that nothing burns.
Add the sauce and 1/2 cup roughly chopped cashews, cook through for about two minutes.
Oh yeeaaaahhh. Feeling extra creamy? Add in some coconut milk or cashew nut butter to give the stir fry extra creaminess and body. I’m totally doing that the next time I make this. Totally.