Tofu, Cashew and Vegetable Stir Fry

This dish is a favorite has been a favorite of my family for years. It is full of healthy vegetables and can be adapted to what you have on hand. I find that tofu works much better than chicken in a stir fry, but you could use chicken as well. It works best if all the ingredients are cut up ahead of time. If you are short on time before dinner you could get everything ready in the morning or the night before. Use an oil with a high smoke point (not olive oil). I serve this with brown rice, a little bit of Asian hot sauce and an Asian sesame dressing or a little more soy sauce.

IMG 1961Ingredients:

  • 1/4 cup raw cashews
  • 1/2 lb or less of tofu
  • soy sauce
  • 2 tbsp oil (canola, peanut, sesame)
  • 1 onion
  • 2 cloves garlic
  • about 1/2 of ginger
  • 2 stalks celery
  • 1 bell pepper
  • 2 cups mixed vegetables - brocolli, cauliflower, carrots, asperagus, etc
  • handful of spinach or baby kale

Marinate the tofu in the soy sauce while preparing the vegetables. Chop the onion into large pieces. Grate (or chop finely) the garlic and ginger. Chop the remaining vegetables into bite sized pieces. 

Heat the oil in a wok or frying pan. Add the cashews and continue to stir until they start to brown. Remove the cashews, keeping the oil in the pan. 

Drain and add the tofu. Stir rapidly to prevent sticking. Once the tofu starts to brown, add the onions. When the onions start to get soft, turn down to medium and add the ginger and garlic. Continue to stir while frying for a minute or two.

Remove the onion mix from the wok. Now add the vegetables and cover the wok. Let steam stirring occasionally for about 10 minutes. Vegetables should be slightly soft, but not mushy. 

Add the onion mix and cashews back into the wok. Heat for a minute and serve.