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!


Servings: 2
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.


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