Thursday, December 6, 2007

Cashew and Tofu Stirfry

The delivery of our "new" fridge and stove was delayed by a snow storm, but they are now up and running. The extra capacity of the new fridge is amplified by the fact that we still have not gone grocery shopping. That made dinner a bit of a challenge. This is a variation of a recipe my Mom sent me a while ago which fit perfectly with the few things we had.
- 1 pkg tofu, cubed
- 1 tbsp oil
- 1 head of broccoli, chopped into florets
- 1 pepper (green or red), large dice
- 2 cloves garlic, minced
- 1" piece of ginger, minced
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 3/4 cup water
- 2 tbsp cornstarch
- juice of 1 lime
- few drops of sesame oil
- 1/2 cup raw cashews

1. Prep the tofu. I made crispy tofu, but you could also press and cube the tofu for a lower fat version.
2. Mix soy sauce, hoisin sauce, water, cornstarch, lime juice, and sesame oil in a small bowl.
3. Heat oil in a wok on med-hi. Stir fry broccoli for 3 mins, add pepper and fry for 2 mins. Add garlic and ginger and (and tofu if you are not using crispy tofu) fry for 1 minute.
4. Add in sauce mixture. Bring to bubbling and cook for about 2 mins, until broccoli is softened but still crunchy.
5. Stir in tofu (if you are using crispy tofu) and cashews and heat through. Serve over rice.