Tofu Cashew Stirfry
I love "chinese" food! Actually there is nothing about this dish that is chinese but it's what we think of as chinese food. My husband and I eat it with chopsticks!
Duration: about 20-30 minutes
Utensils: Wok or large fry pan
Cooking surface: stove top
Sometimes I add snow peas to this recipe to add a little more color.
2 teas fresh ginger, peeled and finely chopped
1 red pepper, cut in strips
1 jar canned bamboo shoots, drained
1 jar canned bean sprouts, drained
8 oz tofu, cut into strips
1 Tab soy oil
1 teas ground coriander
1 teas cumin
1/2 teas chopped dried red pepper
1/2 cup veggie broth
1/3 of a cup unsalted cashews
Salt and pepper
Heat veggie broth in the wok or frying pan. Add the tofu and vegetables with the spices and heat for about 5 minutes. Stir in cashews and heat for 2-3 minutes. Serve immediately.