Go Nuts For These Nutritional Superstars: Cashew Tofu Stir-Fry
Help your heart with these delicious tree-treats.
By Kris Wetherbee
| May/June 2005
Cashew Tofu Stir-Fry
Serves 6 to 8
1/3 cup pineapple juice
1/3 cup soy sauce
1/2 tablespoon peanut sauce
1/2 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon honey
1 tablespoon cornstarch
1 teaspoon sesame oil
1 teaspoon peanut oil
1 (14-ounce) package firm or extra-firm tofu, drained and cubed
2 tablespoons peanut oil
2 cups sliced carrots, cut into matchsticks
1 sweet red pepper, seeded and cut into matchsticks
2 garlic cloves, minced
1/8 to 1/4 teaspoon red pepper flakes
1 tablespoon finely chopped fresh gingerroot
3 cups broccoli florets
3 cups cauliflower florets
2 cups sugar snap peas, trimmed and strings removed
1 bunch green onions, trimmed and sliced into 2-inch pieces
Squeeze of fresh lime juice
Salt and pepper, to taste
3/4 cup chopped roasted and salted cashews
In a small bowl, combine sauce ingredients and set aside. In a large skillet, heat sesame oil and peanut oil. Add tofu and stir-fry until golden brown, about 3 to 5 minutes. Remove tofu to a plate and set aside.
In the same skillet, heat peanut oil over medium-high heat. When hot, add carrots and stir-fry for 2 minutes. Add red pepper, garlic, red pepper flakes and gingerroot and stir-fry for 1 minute. Add broccoli and cauliflower, then stir-fry for 2 to 3 minutes. Add snap peas, green onions and squeeze of lime, and continue to stir-fry for 1 more minute.
Reduce heat and add tofu and cashews. Restir the sauce mixture to blend and add it to the stir fry. Toss everything together until thoroughly mixed. Simmer, covered for 1 to 2 minutes or until sauce thickens. Transfer to a large platter and serve.
This main dish salad is great served as is, or make it even more exciting by including a platter of tasty garnishes like sliced avocado, fresh chopped mango and cherry tomatoes.