Make some rice of your choosing before starting this recipe, so the rice and tofu will come out at about the same time. (I suggest brown rice! It works great with this recipe) Other note: I couldn't find raw cashews in my small-town grocery store, but I used the regular cooked and salted variety and that worked fine! And somehow didn't over-salt the whole dish, so feel free to use that.
Sweet and Sour Tofu
from Veggieful
makes 4 serving (when served over rice)
Ingredients:
for the sauce:
1/2 cup tomato sauce
4 tsp. soy sauce
1/2 tsp. salt
Tbs. sugar
2 Tbs. Worcestershire (I used Annie's)
1.5 tsp. sesame oil
1/4 tsp. cayenne pepper
1/2 cup vegetable stock
for the rest:
350g. extra firm tofu, diced
1/4 cup olive oil
2-3 Tbs. fresh ginger, minced
1 clove garlic, minced
1 small onion, chopped
1 red bell pepper, chopped
2 carrots, thinly sliced
2 cups snow peas, chopped
1.5 cups raw cashews
Instructions:
1. Whisk all sauce ingredients together, and set aside.
2. Heat oil in a large pan/wok over medium-high heat, and then add tofu, ginger, garlic, and onion. Use tongs to flip tofu and fry until all sides are golden brown.
3. Once tofu is cooked, add bell pepper and carrots, and cook 3-4 minutes until bell pepper is softened.
4. Add snow peas and sauce, and cook for another few minutes. Add cashews, and server immediately over (brown) rice.
