Sweet and sour tofu with mushrooms and cashews

4 servings

Ingredients

Quantity Ingredient
¼ cup Lemon juice
¼ cup Tamari sauce
⅓ cup Water
¼ cup Tomato paste
2 tablespoons Honey
1 teaspoon Minced ginger root
4 Cloves garlic; minced.
1 pinch Black pepper
1 pounds Firm tofu; cubed
1 Sweet green pepper
1 Sweet red pepper
4 cups Mushrooms; (button, or try a mixture of a variety of mushrooms)
8 Green onions; chopped
2 teaspoons Peanut oil
1 cup Toasted cashew pieces*

Directions

Marinating time: 2 hours.

*(to toast cashews: In wok or deep skillet, cook cashews over medium-high heat, stirring constantly, 3-5 minutes or until golden brown).

In large bowl, whisk together lemon juice, tamari, water, tomato paste, honey, ginger, garlic and pepper.

Add tofu; toss until well coated. Cover and refrigerate for at least 2 hours, or up to 24 hours.

Cut peppers into strip about 2-½" long x ½" wide. Cut mushrooms into quarters.

Heat wok or deep skillet over high heat. Pour in oil; swirl wok to evenly coat sides.

Add peppers; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes. Add tofu w/marinate and green onions; stir-fry 1 minute or until heated through. Toss in cashews. Serve immediately. Serve over fresh noodles or brown rice.

Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Dec 24, 1998, converted by MM_Buster v2.0l.

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