You are currently browsing the category archive for the ‘Cashews’ category.

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!

IMG_4006

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.

IMG_4002

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.

IMG_4009

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.

IMG_4011

Remove the tofu from the pan and drain on a towel. Nibble on a piece. MMMM!

IMG_4013

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.

IMG_4015

Add the sauce and 1/2 cup roughly chopped cashews, cook through for about two minutes.

IMG_4019

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.

Advertisements