Curried Vegetables and Rice Sticks With Cashews

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Curried Vegetables and Rice Sticks With Cashews

 

8 ounces rice sticks (mai fun)

2 teaspoons cornstarch

1/4 cup " lite " soy sauce

1 tablespoon honey

1 cup vegetable broth

2 tablespoons peanut oil

1 tablespoon grated peeled fresh ginger

3 cloves garlic, minced

1 teaspoon ground cumin

1 tablespoon curry powder

1 16-ounce package firm tofu, drained and cut in 1/2-inch cubes

2 cups bite-size broccoli florets

2 cups bite-size cauliflower florets

1 red bell pepper, thinly sliced

1/3 cup cashews, coarsely chopped

 

Pour boiling water over the rice sticks in a bowl; cover and set aside.

Dissolve the cornstarch in the soy sauce and stir in the honey and broth.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium high. Add

the ginger, garlic, cumin and curry and cook, stirring, 30 seconds. Add the tofu

and cook, turning to brown all sides, until the tofu is lightly golden. Gently

transfer to a plate.

Heat the remaining 1 tablespoon of oil in the skillet. Add the broccoli,

cauliflower and red pepper to the skillet and cook, stirring, 4 to 5 minutes, or

until the vegetables start to soften. Add the reserved sauce mixture, stirring

it briefly before pouring into the pan. Cook, stirring, 2 minutes, or until the

sauce is thickened and the vegetables are fork-tender. Stir in the tofu. Remove

from the heat and add the cashews.

Drain the noodles, stir them into the vegetable mixture and serve immediately.

Makes 4 servings.

 

 

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