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home > recipes > vegetables > asian-style tofu with cashews
Almond or peanut oil to stir fry, a few Tbs. 1 large red frying pepper, coarse diced 1 large green frying pepper, coarse diced 1 med red onion thinly sliced 2 small carrots sliced 10 oz sliced white mushrooms 2 large garlic cloves thinly sliced 1 block of firm style plain tofu 1/3 cup Thai sweet chili sauce splashes of light soy sauce 1/2 cup unsalted cashews chopped coriander steamed white or brown rice I made this put together meal one evening and it was so good we now serve it for company. The sweet chili sauce has a bit of sweet, hot and spiciness to it and it paired well with the light flavored soy sauce. Drain tofu well and slice on the vertically into finger size thickness. Place tofu in bowl and cover with the chili sauce. In heavy duty pan or wok over medium high heat, heat oil and cook all the vegetables except the garlic until fork tender and then add the garlic and cook and stir a minute or so. Add the tofu with the chili sauce and cook and stir to heat well. Add splashes of the soy sauce. Lastly add the cashews and cook and stir a few more minutes. Serve with steamed white or brown rice and garnish with chopped coriander if desired. Yield: 2 to 4 servings. Note: light ( opposed to dark variety ) soy sauce and Thai sweet chili sauce may be found in gourmet section of the supermarket or Asian markets.

Asian-style Tofu with Cashews


average rating = 5 stars(5.00001 comment available)
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Recipe Alert Most Popular Recipes Photo
(posted February 1, 2007)

Almond or peanut oil to stir fry, a few Tbs.
1 large red frying pepper,
coarse diced
1 large
green frying pepper, coarse diced
1 med red
onion thinly sliced
2 small carrots sliced
10 oz sliced white mushrooms
2 large
garlic cloves thinly sliced
1 block of
firm style plain tofu
1/3 cup Thai
sweet chili
sauce
splashes of
light soy
sauce
1/2 cup unsalted cashews
chopped
coriander
steamed white or
brown rice

I made this put together
meal one evening and it was so good we now serve it for company. The sweet chili
sauce has a bit of sweet, hot and spiciness to it and it paired well with the light flavored soy sauce.

Drain tofu well and slice on the vertically into finger size thickness. Place tofu in bowl and cover with the chili
sauce.

In
heavy duty pan or wok over medium high heat, heat oil and cook all the vegetables except the garlic until fork tender and then add the garlic and cook and stir a minute or so.

Add the
tofu with the chili
sauce and cook and stir to heat well. Add splashes of the soy sauce. Lastly add the cashews and cook and stir a few more minutes. Serve with steamed white or brown rice and garnish with chopped coriander if desired.

Yield: 2 to 4 servings.

Note:
light ( opposed to dark variety ) soy
sauce and Thai sweet chili sauce may be found in gourmet section of the supermarket or Asian markets.


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from CA, United States wrote:0  0

This recipe was GREAT!!! I am 19 and I like to try new things and when I first made it my family went crazy over it and ever since I've been cooking it at least once a week. I never found the thai sauce so I use the sweet and sour sauce, makes it taste great. Thanks for the recipe.
5 starsJanuary 22, 2008


 
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