 |
|
Home | Veggie Table - Show #22
|
 
|
Veggie Table - Show #22
Tofu, Cashews and Vegetable Stir Fry
- 1 tbsp (15 mL) -- Soy sauce, light
- 1 tbsp (15 mL) -- Water
- ½ tsp (2 mL) -- Cornstarch
- 2 tsp (10 mL) -- Honey
- 1 tsp (5 mL) -- Hot bean sauce
- 2 tsp (10 mL) -- Sweet bean sauce
- 3 tbsp (50 mL) -- Peanut oil
- 1 -- Carrot, cut into cubes
- 1 -- Zucchini, cut into cubes
- 2 ½ oz (63g) -- Bamboo shoots
- 8 oz (200 g) -- Tofu
- ½ cup (125 mL) -- Frozen green peas
- ½ cup (125 mL) -- Roasted, unsalted cashews
Combine the ingredients for the sauce (i.e. the first six listed) in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir fry 30 seconds. Add the zucchini, bamboo shoots, tofu and peas; stir fry 30 seconds. Stir in the cashews. Our in the sauce and stir unti it thickens, about one minute. Serve immediately.
|
|
|
|
|
