Best made with:
Curried Ginger Tofu Stir-Fry with Roasted Cashews
- Comfort Food
- Lunch
- Firm Tofu
- Vegetarian
Ingredients
| 1 pkg | Sunrise Firm Tofu , cubed |
| ½ cup | Soy Sauce |
| 3 tbsp. | Rice Vinegar |
| 2 tbsp. | Honey |
| 1 tbsp. | Toasted Sesame Oil |
| 1 tbsp. | Cornstarch |
| 4 tbsp. | Vegetable Oil |
| 2 tbsp. | Ginger , minced |
| 4 | Garlic Cloves |
| 2 tbsp | Mild Curry Powder |
| 2 cups | Carrot , cut into matchsticks |
| 4 cups | Red Cabbage , julienned |
| 1 cup | Bamboo Shoots , julienned |
| ½ cup | Water |
| 1 cup | Roasted Cashews |
| Salt and Pepper to Taste |
Directions
- In a small bowl, whisk together the soy sauce, the rice vinegar, honey, sesame oil and cornstarch. Set aside.
- Heat 2 Tbsp of the oil over medium high heat and add the cubed tofu and stir fry to warm through and the tofu becomes plump, 3 – 5 minutes. Remove from the pan and set aside.
- Add remaining 2 Tbsp of oil to the pan. When oil is hot, add carrot matchsticks. Stir fry until the carrot just begins to soften. Add garlic and ginger. Toss to combine.
- Add cabbage, bamboo shoots and curry powder and stir fry until vegetables are tender and still crisp. If the vegetables begin to stick, add ½ cup water to the pan and toss.
- Return the tofu to the pan. Toss to combine.
- Stir the soy sauce, rice vinegar, honey, sesame oil and cornstarch mixture and add to the vegetable stir fry.
- Toss in the roasted cashews and season with salt and pepper to taste.
Tip
Serve with rice or noodles.