Sweet & Sour Tofu with Cashews

[Guest guest]

Hi everyone!

 

Thought I would share a recipe that I absolutely LOVE! It says it

serves 4-5 people but I would say 6-8. 4 of us ate this and there was

still quite a bit left over Remember not to omit the cashews, as

it completes the meal! Enjoy!

 

 

Sweet and Sour Tofu with Cashews

 

45 minutes to prepare (Put some rice on when you start)

 

4 to 5 servings

 

 

3/4 lb. firm tofu

 

1 20 oz. can pineapple chunks (packed in unsweetened juice)

 

about 1 1/2 cups orange juice

 

1 tsp. grated orange rind

 

2 large cloves garlic, minced

 

1 Tbs. grated fresh ginger

 

2 Tbs. soy sauce

 

1/2 tsp. salt (plus a little more)

 

1 to 2 Tbs. honey or sugar

 

2 Tbs. vinegar (rice or vinegar)

 

crushed red pepper to taste

 

2 Tbs. Chinese sesame oil

 

1 medium onion, chopped

 

1 small carrot, thinly sliced

 

1 small bell pepper, chopped

 

1 medium sized ripe tomato, chopped

 

4 Tbs. cornstarch

 

3 scallions, cut into thin strips

 

1 cup cashews, lightly toasted

 

1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in

a medium sized saucepan and cover with water. Bring to a boil, lower

heat to a simmer, and cook for about 10 or 15 minutes. Drain and set

aside.

 

2. Drain all the liquid from the can of pineapple into a 4 cup

capacity liquid measuring cup. Add enough orange juice to make 2 1/2

cups of liquid. Set aside the pineapple chunks.

 

3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt,

honey or sugar, vinegar, and crushed red pepper to the pineapple

juice and whisk. Transfer to a saucepan and heat until hot, but not

boiling. Cover and set aside, keeping the whisk handy.

 

4. Heat a large wok (I just use a large skillet or soup pot). Add

the sesame oil and the onion. Salt lightly and stir-fry over high

heat for about a minute. Add the carrot, and sauté about 3 minutes

more. Add tofu and bell pepper, salt lightly again, and cook about 2

minutes longer, keeping the heat steadily high. Stir in the tomato.

(Turn the heat down temporarily during the next step).

 

5. Place the cornstarch in a small bowl. Whisk in a little of the

heated sauce from step 3, then whisk the dissolved cornstarch back

into the sauce. Turn the heat back up as you add this to the stir

fry.

 

6. Cook for another few minutes, stirring constantly, until the

sauce has thickened and everything is coated and glossy. Stir in the

scallions at the very end. Serve hot, over rice, topped generously

with toasted cashews.

 

-Enchanted Broccoli Forest Pg. 181