Almond Cashew Tofu

I worked in an asian restaurant for a grand total of four years. I’ve been covered, seemingly head to foot, with a variety of dark, white, and sichuan sauces. I’ve eaten endless bowls of rice and stir-fried vegetables and I’ve recommended countless Mongolian Beefs, Ginger Chickens, and Ma Po Tofus.

However, it’s been a few months since rice has been a staple of my diet. I feel my sodium levels are no doubt back to normal and thus I am finally able to happily make stir fries and pad thais at home.

DSC_0852

Almond Cashew Tofu
yields 4 servings

needs:
sauce
2 c. veggie broth
1/4 c. soy sauce
1 T. sesame oil
1 T. minced ginger root
1 minced clove of garlic
1-2 T. sugar
a few dashes of red pepper flakes
1 T. corn starch dissolved in 2 T. water

stir-fry
1/2 sweet or white onion, cut 1×1 inch
1 green pepper, cut 1×1 inch
1 c. green beams, cut into 1 inch pieces
1/4 c. cashew halves, unsalted
1/4 c. whole almonds, roughly chopped
1 package organic extra firm tofu
flour for dusting tofu
canola or vegetable oil for frying

To make the sauce, start with a little oil in a saucepan. Add the garlic and ginger just sautéing a little until fragrant, 1-2 minutes. Add the veggie broth, soy sauce, sesame oil, red pepper flakes, and sugar. Heat until simmering. Add the corn starch, allowing the sauce to thicken. Remove from heat & set aside.

In a large saute pan or cast iron skillet, heat about 1/4 inch canola or veggie oil over med-high heat. While the oil warms up, open and drain liquid from the tofu package. Cut the tofu block into cubes, about 1×1 inch. Pour a little flour in a dish or pie plate. Gently roll the tofu in the flour and transfer to hot oil. Fry on all sides until slightly golden brown. Transfer to paper toweled plate and set aside. (or skip the frying if you prefer just plain silken tofu)

In a wok or large saute pan, start with a little oil. Add the cashew & almonds and toast gently for 1-2 minutes. Remove with the nuts with a slated spoon and set aside. Add the onions, allowing them to turn slightly translucent and fragrant, 3-4 minutes. Add the green beans & green pepper and the prepared sauce. Saute together for about 8-10 minutes. Before removing from heat, add in the fried tofu and nuts and toss together or another 1-2 minutes. Remove from heat & serve immediately with rice or noodles.

DSC_0857

Advertisements

One thought on “Almond Cashew Tofu

  1. Pingback: I Cooked: Almond Cashew Tofu - Laughs Loudly and Often

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s