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

3 tablespoons honey or maple syrup

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 1/2 teaspoons ground ginger

1 large garlic clove, pressed or minced

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: 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.