Tuesday, November 30, 2010

Cashew Tofu

One of my awesome friends (which one of you was it?) gave me an old cookbook called Tofu Cookery. I'm trying to expand my tofu recipes so it was fun to go through the book and pick out something to try.

The cookbook is totally 80's. I think I'll pass on the tofu vegetable gelatin mold (grody!), but there are a few winners in there. This recipe is one of them. It's so versatile that you can substitute other nuts and other proteins depending on your taste - Peanut Shrimp or Almond Chicken are just a couple of examples that spring to mind.

Also, it probably goes without saying, but just as in every stir fry recipe, you can use ANY vegetables that tickle your fancy. Bell peppers would be awesome, as would bamboo shoots, water chestnuts, broccoli, spinach, etc. But all I had on hand was celery, edamame, and leftover romaine lettuce and it worked just fine!

Cashew Tofu, adapted from Louise Hagler
1/2 cup raw cashews (or peanuts or almonds)
1 package extra-firm tofu, cut into pieces
1/4 cup soy sauce
2 Tbsp peanut butter
1 clove garlic, grated on microplane or minced
1/4 medium yellow onion, grated or minced
4 ribs celery, cut into bite sized pieces
1 bunch scallions, sliced
1/2 bag frozen shelled edamame
Big handful spinach, lettuce, or other greens
1 Tbsp fresh grated ginger (or 1/2 tsp powdered ginger)
2 cups water
1/4 cup soy sauce
2 Tbsp cornstarch

First, toast your nuts in a dry skillet (or roast in an oven) until golden brown and fragrant.

Then, mix together soy sauce, peanut butter, garlic and onion. Marinate tofu in this mixture for at least 30 minutes. Pan fry tofu in non-stick skillet or bake on parchment-lined sheet until browned.

In another skillet, heat 2 Tbsp vegetable oil over medium high heat. Add all your veggies and ginger and stir fry on high heat until crisp-tender.

Shake together in a jar (or whisk together in bowl) the water, soy sauce, and cornstarch until no lumps remain. Pour over veggies and boil until mixture thickens. Add browned tofu and toasted nuts.

Serve over brown rice or oat groats with lots of Rooster Sauce (sriracha hot sauce).

ONE YEAR AGO: Thanksgiving Shepherd's Pie (a brilliant way of using your leftovers)

1 comment:

  1. Hee hee - you said grody! I haven't heard that word used in a long time. Thanks for bringing it back.