Cashew Tofu

 

 

I am in the process of implementing all the popular Chinese dishes - sometimes using chicken (per my family's preference) and sometimes replacing chicken with tofu (per my preference). Feel free to use either of the proteins - whichever suits your life style.


Cashew Tofu
Ingredients
1 slab Tofu, cut into cubes
1/2 cup unsalted, roasted cashews
1/2 tbsp. oil for roasting tofu
1/2 cup broccoli florets
1 cup frozen mixed vegetables


Tempering
1/2 tbsp. oil
1/2 tsp sesame oil (Chinese)
1 tbsp. ginger-garlic paste

Whisk together
1 tbsp. Hoisin Sauce
1 tbsp. honey
1 tsp chili garlic paste
few dashes of Soy sauce
1 tbsp. corn starch
1 cup water
salt
freshly ground black pepper

Garnish
2 spring onions, cut

Method
1. Heat 1/2 tbsp. oil in a wok. Add tofu cubes. Sauté till they are golden brown and crispy. Set aside.

2. In the same wok, add another 1/2 tbsp. oil. Add ginger garlic paste. Sauté for 30 seconds.
3. Add broccoli florets, stir fry for a minute. Add frozen vegetables. Make sure the flame is high and so they get thawed and crisped up pretty quickly without adding too much water.
4. Now, add tofu. Fry for 1 minute.
5. Add whisked marinade. Adjust for salt if needed.
6. Add cashews. Stir fry for 2 minutes.

7. Garnish with spring onions

8. Serve with plain, steamed rice.

 

Note -

1. For chicken version, replace tofu by boneless, skin less chicken and make sure that chicken is cooked through well during step 1. I generally marinate the chicken with ginger-garlic paste, salt before frying.

 

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