Ginger Cashew Tofu by @Plantbasedartist
Ingredients
- 4 servings
- for tofu:
- 14oz extra firm tofu, drained
- 1 tablespoon neutral oil such as grapeseed or sunflower
- 1 tablespoon low sodium soy sauce
- 1 tablespoon cornstarch
- for sauce:
- 3/4 cup vegetable broth (or water)
- 2 tablespoons vegetarian mushroom oyster sauce*
- 2 tablespoons raw sugar or maple syrup
- 1 1/2 tablespoons sambal oelek (chili paste)
- 1 1/2 tablespoons finely minced ginger, reduce amount for a less pungent ginger flavor
- 1 tablespoon low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- for stir fry:
- 1-2 teaspoons neutral oil such as grapeseed or sunflower
- 1 large red bell pepper, diced (~1inch pieces, about 1 cup)
- 1/2 cup roasted cashews
- rice for serving if desired –
Preparation
Begin by preheating oven to 400f
Drain the tofu well and dry the block of tofu well using a clean kitchen towel
I highly recommend using a tofu press to drain as much water from the tofu as possible
Once the tofu has been drained, cut into desired shapes
I cut mine into triangles, but ~1inch cubes would work as well
In a large bowl, whisk together the oil, soy sauce, and cornstarch well until smooth
Toss the tofu with the sauce and lay the tofu out onto a parchment lined baking tray
Bake the tofu for 20 minutes
Remove from oven, flip each piece of tofu over, then bake again for an additional 10-20 minutes until browned
While the tofu is baking, prepare the sauce by whisking together all of the ingredients in a small saucepan
Heat the sauce at medium heat until just thickened, whisking or stirring frequently
Set aside
In a wok or large skillet/saute pan, heat oil at medium heat and add the bell pepper
Cook until softened and browned
Add the sauce, reduce heat to low, and simmer for 1 minute
Add additional water or vegetable broth if the sauce becomes too thick
Add the tofu and cashews and stir well to combine
Serve immediately with rice for a complete meal or on its own
Enjoy! *this sauce is available at asian supermarkets and it gives a great depth of flavor to this recipe
If unavailable, you could try vegetarian stir fry sauce/more soy sauce
