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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Vegan Cashew Nut Stir Fry With Tofu   
    Categories: Thai, Vegetarian   
         Yield: 4 Servings   
      
        16 oz Super firm tofu   
         3 tb Dark soy sauce   
         2 tb Extra virgin olive oil   
         1 c  Unsalted cashews; roasted or   
              - raw   
         1 ts Golden mountain seasoning   
              - sauce   
         1 tb Vegan fish sauce   
         1 tb Vegetarian oyster sauce   
       1/2 ts Thai chili paste   
         1 ts Toasted sesame oil   
         2 tb Sugar   
         1 ts Corn starch   
       1/4 c  Onion; diced   
         3    Green onions; chopped, green   
              - and white parts separated   
         3 cl Garlic; minced   
       1/4 c  Red bell pepper; chopped   
       1/4 c  Green bell pepper; chopped   
         1 c  Broccoli; chopped   
      
     Preparation time: 20 minutes   
     Cooking time: 30 minutes   
      
     A quick and easy stir-fry recipe you are going to love!   
      
     Preheat your oven to 425?F. While your oven is preheating, tear your   
     super firm tofu into bite-sized chunks. Place them in a large bowl   
     and add 2 tb of soy sauce. Toss to coat and place the bowl in the   
     refrigerator for 15 minutes.   
      
     After your tofu is done marinating and your oven is preheated, add 1   
     tb of extra virgin olive oil to your tofu and toss to coat. Then,   
     spread the tofu onto a baking sheet (not lined with parchment paper).   
     Spread your cashews on a second baking sheet. Place both of them in   
     your preheated oven with the following cook times (use a timer!) for   
     20 to 22 minutes for the tofu (until the edges are golden brown), 5   
     to 7 minutes for roasted cashews, 10 to 12 minutes for raw cashews.   
      
     While your cashews and tofu are in the oven, make your stir-fry sauce   
     by whisking together your soy sauce, golden mountain sauce, vegan   
     oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and   
     corn starch, together with 2 tb of water.   
      
     Once both your cashews and tofu are out of the oven, begin your   
     stir-fry by adding extra virgin olive oil to a large saute pan or   
     wok over high heat. When the oil gets nice and hot (about 1 minute),   
     add your garlic and onion (both regular and scallion whites) and   
     saute until fragrant (about 3 minutes). Next, add your bell peppers   
     and broccoli and cook until they begin to soften (another 3 minutes).   
     Finally, add the cashews, tofu, and stir fry sauce and lower your   
     heat to low, while stirring gently until all components are   
     well-combined. Garnish with scallion greens and serve with a   
     beautiful bowl of rice (preferably jasmine rice)!   
      
     Recipe by Joanne Molinaro   
      
     Recipe FROM:   
        
      
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