Tuesday, February 16, 2016

Asian Tofu with Cashews

1 container of extra firm Tofu, drained (I use Nasoya but any will work)
1/4 cup reduced sodium soy sauce
1 tbsp. and 1 tsp cornstarch
1 tbsp. distilled white vinegar or apple cider vinegar
2 tbsp. sugar free syrup
1/4 cup peanut oil
1 c chopped green pepper
3 sliced green onion sprigs
2 tsp minced garlic
1/4 ground ginger
1/2 cup sugar snap peas
1/2 cup cashews
1 tbsp. reduced sodium teriyaki sauce
**Note, you can add zucchini, broccoli or any other veggies to the recipe!

First, prepare the tofu. Click HERE to see how to prep it for cooking.

Cut tofu into cubes. Stir together soy sauce, vinegar, cornstarch, teriyaki sauce and syrup with 1/4 cup water in a bowl. Heat a large skillet on high for 2-3 minutes. Coat bottom of pan with peanut oil and heat for 1-2 minutes. Add tofu and stir fry until brown. Add peppers, peas and cashews and toss for 30 seconds. Add onions, garlic, ginger and 1/4 cup of water and bring to a boil. Cook all together until veggies are no longer crisp, but slightly soft.

Serve with side of cauliflower " fried rice".

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