Cashew Tofu

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My sister Abbie got me to try Cashew Tofu since her go-to is Cashew Chicken. No regrets. I've decided to make it on my own and found this recipe from Gimme Some Oven. It's likely that I didn't follow the recipe perfectly.

Stir-Fry

1 (14-ounce) package extra-firm tofu

3 tablespoons olive oil, divided

1 tablespoon cornstarch

fine sea salt and freshly-cracked black pepper

1 head broccoli, cut into bite-sized florets

1 large red bell peppers, cored and cute into bite-sized pieces

1 small red onion, peeled and thinly-sliced

1 cup roasted cashews

toppings: thinly-sliced green onions, toasted sesame seeds

Stir-Fry Sauce

1/3 cup reduced-sodium soy sauce

1/3 cup water

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch or flour

2 teaspoons ground ginger

chile garlic sauce

Drain the tofu. Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes. (I have a tofu press that I use for this - will eventually review it!)

Make the stir-fry sauce. Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.

Coat the tofu. Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.

Cook the tofu. My edit to this recipe is to bake the tofu in the oven. Bake at 400˚ for 15 minutes, flip it and bake for another 10 minutes. Alternatively you can heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.

Sauté the veggies. Add the remaining oil to the sauté pan and add the broccoli, red pepper and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.

Combine everything. Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine. Continue cooking for 1-2 more minutes, until the sauce has thickened.

Serve. Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with your desired toppings.