Title: Tofu, Cashews, and Vegetables
Categories: Asian Vegetable Tofu
Yield: 4 Servings
| 1 | tb | Light soy sauce |
| 1 | tb | Water |
| 1/2 | ts | Cornstarch |
| 2 | ts | Honey |
| 1 | ts | Hot bean sauce |
| 2 | ts | Sweet bean sauce |
| 3 | tb | Peanut oil |
| 1 | | Carrot; in 1/2" cubes |
| 1 | | Zucchini; in 1/2" cubes |
| 2 1/2 | oz | Bamboo shoots; in 1/2" cubes |
| 8 | oz | Tofu; in 1/2" cubes |
| 1/2 | c | Frozen green peas |
| 1/2 | c | Roasted, unsalted cashews |
Combine the ingredients for the sauce 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 teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30
seconds. Stir in the cashews. Pour in the sauce and stir until it thickens,
about 1 minute. Serve immediately.