Many people complain that tofu is boring. Not here. This recipe places firm tofu in an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf. We did it this weekend for our NYC GLBT Corporate chair Massage Group. Enjoy
4 servings (serving size: about 3/4 cup)
3 tablespoons Braggs Aminos or Vegit Brand Low sodium seasoning
2 tablespoons dry sherry
4 teaspoons cornstarch, or potato starch,
1 pound firm or extra firm tofu
1/2 cup fat-free, packaged vegan vegetable broth, or tomato juice
1 tablespoon honey
2 teaspoons sesame oil,
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
1/2 cup chopped green onions (about 3 green onions)
1/4 cup chopped unsalted raw cashews
1. Combine 1 tablespoon Braggs Aminos, sherry, 2 teaspoons starch, and tofu in a large bowl; toss well to coat. Combine remaining 2 tablespoons Braggs Aminos, remaining 2 teaspoons starch, broth, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add Tofu mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return Tofu mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup brown rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
This is a reworking of a Chicken recipe by David Bonom, in Cooking Light posted on their website in May 2009