Saturday, January 24, 2009
This is a great weeknight recipe. It is fast and most of the ingredients in this recipe are usually in my pantry so it is an easy, flavorful last minute meal that takes less than 30 minutes. It is great alternative to take out.
1 10 to 12 oz block of firm tofu cut into ½ inch pieces
1/2 cup unsalted roasted cashews
About 2 teaspoons olive oil
5 Scallions cut into ½ pieces- use both the white and green part
Juice of 1 orange
2 tablespoons honey
¼ teaspoon orange zest
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons grated garlic
2 teaspoons grated ginger
1 teaspoon crushed red chili flakes, or less to taste
1 teaspoon hot chili oil, or less to taste
I like to buy raw, unsalted cashews and roast them myself. If you are using raw cashew, roast in a 400 degree oven for about 10 minutes or until done.
In a small bowl, stir together the orange juice, orange zest, soy sauce, sesame oil, honey, 1 teaspoon grated garlic, 1 teaspoon grated ginger and cornstarch. Set aside.
Heat a medium size cast iron or nonstick skillet on medium high heat, Add ½ of the olive oil. When the oil is hot add the tofu and stir occasionally. After about 5 minutes add in the scallions. Stir occasionally until tofu is browned and scallions are soft (about another 5 minutes.)Transfer the tofu and scallion mixture to a bowl.
Turn down the skillet to medium Add the remaining olive oil to the skillet. Reduce the heat to medium-high add the remaining garlic, ginger and chili flakes. Stir for about 30 seconds until fragrant. Add the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly.
Add the tofu and scallion mixture and the roasted cashews. Cook for about another minute. Serve with brown rice.
Makes 4 Servings