Tofu Stir Fry With Cashews in Teriyaki Sauce

tofu-teriyaki-stir-fry

I can say I have never been much of a Tofu person, and restrict eating Tofu only in Thai or Asian restaurants. But now that I’m a responsible mom who has to find creative ways to feed her toddler healthy food, Tofu has suddenly gained some limelight:) I love Tofu in my Pineapple Fried Rice, and I have also made Tofu Satay before. But for a long time, I was looking to replicate the Tofu Stir-Fry recipe with Cashews that we had once enjoyed in Banana Leaf restaurant, and now, thanks to Ashley, I have one on my recipe journal!

This Vegetarian Tofu Stir-Fry recipe comes from Ansley, via Eat Me Delicious, who originally adapted it from the cookbook Eat Drink & Be Vegan The bite-sized tofu pieces, mixed with the broccoli florets and vegetables in the delicious Teriyaki sauce are simply irresistible. but what makes this recipe a winner is the addition of fried cashews (Note: the original recipe calls for raw cashews, but I think Fried cashews lend a better flavor to the dish; you can choose to go either ways).

Unlike my misconception, the Teriyaki Sauce is very easy to make, and it can be used as a base recipe for any other Teriyaki recipe. Also, feel free to adjust the spice level to suit your taste-buds, and add more veggies if you like, to make it more filling and nutritious.

Vegetarian Tofu Stir-Fry with Cashews in Teriyaki Sauce

Ingredients
Serves 3-4 adults

Tofu
12 oz (350 g) firm or extra firm tofu, cubed 1/2-3/4 inch thick
1 tbsp low sodium soy sauce
1 1/2 tbsp rice wine vinegar

Teriyaki Sauce
1/3 cup low sodium soy sauce
1/4 cup water
3 1/2 tbsp honey or agave nectar
1 1/2 tbsp freshly squeezed lemon juice
2 tsp sesame oil
1 tsp blackstrap molasses
6 medium cloves garlic, minced
2 1/2 tsp freshly grated ginger
1 tbsp cornstarch

Stir-Fry
1 tbsp oil
4 1/2-5 cups broccoli (florets and stalks), chopped (about 1/2 lb)
2 tsp water
1 medium large red, yellow or orange bell pepper, diced
1/2 cup fried cashews
1/2 cup green onions, sliced

Method
In a shallow dish, add tofu. Pour soy sauce and vinegar over tofu and marinate for 10 minutes or longer (flip tofu at least once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until cornstarch is dissolved (or put it in a blender to puree).

In a large frying pan or wok on high, heat 1/2 tbsp oil. Add tofu and saute for 4-5 minutes, then turn over to saute for another 3-4 minutes, until lightly brown on each side. Remove from pan and set aside.

Reduce heat to medium, add another 1/2 tbsp oil to wok, and add broccoli and water. Toss, cover and cook for 4-5 minutes, until broccoli turns bright green, then add bell peppers and saute uncovered for another 1-2 minutes. Add Teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil.

As soon as sauce has reached a slow boil and has thickened, add tofu, cashews and green onions, and toss to combine. Remove pan from heat and serve immediately.


Comments

  1. wow, love the mix of teriyaki sauce 🙂

Speak Your Mind

*