Stirfry with Tofu and Cashews

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Meatless Stirfry With Tofu and Cashews

Yield 4

Author Judy Doherty

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

The trick to a good stir fry meal is to get everything ready ahead of time and to have a wok cooking over ample heat so the items are crisp-tender.

Ingredients

• 1 package of extra firm tofu
• 1/2 cup cashew nuts
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp Korean hot pepper flakes
• 2 tsp ground ginger
• 4 cloves garlic minced
• 1 tsp canola oil
• 1 cup sliced mushrooms
• 1 cup sliced bell peppers
• 1 cup sliced carrots, sliced thin
• 1 cup sliced broccoli florets
• 2 cups cooked brown rice
• 1/4 cup sliced green onion for garnish

Instructions

1. Cut the tofu in cubes. Marinate it with the soy sauce, sesame oil, Korean red pepper, ginger, and garlic.
2. Chop all the veggies.
3. Heat the wok over high with the canola oil. Stir fry the tofu until golden. Remove from pan. Add more oil if necessary. Stir fry the veggies.
4. Add the tofu with the veggies and stir fry together briefly to make sure everything is hot.
5. Serve with cooked brown rice. Garnish with sliced scallions.

Nutrition Facts

Calories

321.22

Fat

12.5 g

Sat. Fat

2.05 g

Carbs

39.88 g

Fiber

5.45 g

Net carbs

34.44 g

Sugar

6.18 g

Protein

15.35 g

Sodium

275.09 mg

Cholesterol

0 mg

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