Sweet and sour tofu with mushrooms and cashews
4 servings
| 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 | \N | Cloves garlic; minced. |
| 1 | pinch | Black pepper |
| 1 | pounds | Firm tofu; cubed |
| 1 | \N | Sweet green pepper |
| 1 | \N | Sweet red pepper |
| 4 | cups | Mushrooms; (button, or try a mixture of a variety of mushrooms) |
| 8 | \N | Green onions; chopped |
| 2 | teaspoons | Peanut oil |
| 1 | cup | Toasted cashew pieces* |
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.