I am happy to say I officially have a new camera. Woo-hoo! It's the cutest little pink camera ever. Tonight is the first posting with my new camera, and I hope you can see an improved quality in the pictures.
The I made cashew tofu and vegetables tonight...and attempted to crack the code on the sauce that is made at my favorite restaurant back home. I really think the secret ingredient is ketchup. It has that distinct sweet and sour taste of ketchup, plus a little extras to make it unique from other restaurants.
Honestly, this is the clean-out-the-pantry-and-fridge recipe. You can use any vegetables you want and can even substitute peanuts for the cashews---add some sriracha hot sauce to the sauce to make hunan tofu and vegetables.
Cashew Tofu and Vegetables
1/2 cup cashew pieces
1/8 cup ketchup
1/8 cup rice wine vinegar
1/3 cup soy sauce
4 tsp corn starch
1/2 cup vegetable broth
1/4 cup sugar
1 lb extra-firm tofu, cut into 1/4-inch thin triangles
salt and pepper
2 tbsp vegetable oil
4 cups broccoli florets
4 cups frozen sugar snap pea pods
2 medium carrots, thinly sliced on the bias
16 oz canned sliced water chestnuts
2 cloves garlic, minced
2 scallions, thinly sliced on the bias
1. Heat a large skillet or wok over medium heat. Add the cashews and toast, about 5 minutes, or until they are fragrant and lightly browned; set aside.
2. Meanwhile, combine the next 6 ingredients (ketchup through sugar) to make the sauce, stir to combine and set aside.
3. Wipe the pan clean of any residual cashews and reheat over medium-high heat. Add half of the oil to the pan and allow it to heat. Pat the tofu triangles dry, sprinkle with salt and pepper, and add them to the oil. Allow them to cook until they are golden brown on the largest sides; set aside.
4. Heat the remaining oil in the pan. Add the next 6 ingredients (broccoli through scallions) to the pan. Saute them, stirring occasionally, until the peas are thawed and the broccoli is tender-crisp.
5. Return the tofu to the pan. Pour the sauce over and gently stir so as not to break up the tofu. Allow the sauce to thicken. Serve immediately, with your favorite rice, sprinkling the cashews over each serving.
Servings per recipe: 6
Saturate fat: 2.5
Cholesterol: 0 mg
Sodium: 972 mg
Carbohydrates: 54.1 g
Fiber: 4.1 g
Sugar: 14.5 g
Protein: 15.5 g
Labels: broccoli, carrots, main course, nuts, peas, stir-fry, tofu, vegan