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.

INGREDIENTS
- 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

METHOD:
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.

12 comments:

maybepigscanfly said...

I'm glad to hear that you got your stove and kitchen finally. I bet that is a relief.

You really did make a fantastic dish using the things you had. I love the lime, cashew, sesame and broccoli combo!

Vera at www.vegfrugalhousewife.com said...

This sounds like a fantastic combination of flavors and textures! I find that the best recipes are those that come from the inspiration of the moment. Attempting to use up whatever ingredients are around usually results in a simple tasty new creation.

Calimaryn said...

Despite my love of cashews I have never been brave enough to add them to a stir fry. Do they hold their texture well and add some crunch? Or do they kind of get softer?

This recipe may make me change my idea of what I am willing to eat in a stir fry though. Looks amazing!

Vegan Dad said...

I use raw cashews, which are softer than roasted, but, yes, they do hold their texture (even more so if you roast them). That is why I toss them in at the end so they don't cook too much. They will get softer over time (i.e. your leftovers will not be as crunchy).

SaraJane said...

Add cashews to anything and I'm there. Yum!

kim said...

Mmm, that looks tasty and also easy to make. I checked out your 'crispy tofu' recipe and that sounds very easy too. And I love that VH Cherry sauce!

Tracy said...

Hi Vegan Dad! I just stumbled over your blog during a boring afternoon at work (spent blog-surfing) and I really like yer cookin'! I'm adding your blog to my daily rounds and I'll be checking back often!

village mama said...

This must have been delicious - I bet there were no leftovers. You take great photos- love the image of you styling your photo shoots on your ironing board ;-)

Morsel Kombat said...

I tried this recipe out, and I found that the sauce mixture was much too liquidy. I tried adding only a fraction of it and the result was still very runny and not very sauce-like. I ended up with kind of a soggy batch of vegetables - it was still good, though. Is there something I could have done to make the sauce thicker?

-Vegilante

Vegan Dad said...

Morsel Kombat: If the sauce is too runny, add more cornstarch (dissolve it first into some water, then slowly add until you get the consistency you want). Usually about 1 tbsp per 1 cup of liquid works out just right (which is the ratio I used here), but you can adjust to suit your needs.

Sarah said...

I made this last week. It was delicious! I ate all the leftovers I had 3 days in a row, I didnt get tired of it. The flavors were immense!

http://vegtoveg.blogspot.com/2008/05/roasted-veggie-wrap-and-cashew-and-tofu.html

Ariel said...

I just made this and it was amazing! I didn't add the cashews however because they aren't the best nut for you. Also, because of lack of ingredients, I didn't add pepper or ginger either. I served the dish on top of brown rice and with some vegetable dumplings on the side. I love your recipes, they are always so adaptable. If I don't have a few ingredients it can always be substituted and still delicious. Thanks Vegan Dad!