Wednesday, March 11, 2009
You may recognize the Orange Cashew Tofu from our January posting. We jazzed it up a bit and added broccoli and onion. It was so yummy we wanted to share this alternate version.
1 10 to 12 oz block of firm tofu cut into 1/4 inch pieces
1/2 cup unsalted roasted cashews
1 cup broccoli cut into 2 inch pieces
1/4 cup sliced onion
About 2 teaspoons olive oil
5 Scallions cut into 1/2 pieces- use both the white and green part
Juice of 1 orange
1/4 teaspoon orange zest
2 tablespoons honey
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1 teaspoon cornstarch
3 teaspoons grated garlic
3 teaspoons grated ginger
1 teaspoon crushed red chili flakes, or to taste
1 teaspoon hot chili oil, or to taste
I like to buy raw, unsalted cashews and roast them myself. If you are using raw cashews, roast them in a 400 degree oven for about 10 minutes or until toasted.
In a small bowl, stir together the orange juice, orange zest, soy sauce, honey and cornstarch. Set aside
Heat skillet to medium high and add a bit of the olive oil. When the oil is hot add the broccoli and onion and stir occasionally. You can put a lid over the skillet to slightly steam the broccoli and it will cook a little faster. When the broccoli is just about cooked through take it out and set aside.
Add a little more olive oil to the skillet and add the tofu. Stir occasionally.
After about 5 minutes add in the scallions and stir occasionally until the tofu is browned and crispy and scallions are soft (about another 5 minutes.) Transfer the tofu and scallion mixture to the bowl with the broccoli.
Turn down the skillet to medium low. Add the remaining olive oil. Add the garlic, ginger and chili flakes. Stir for 30 seconds or until fragrant.
Add the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly.
Add the tofu, scallion and broccoli mixture and the roasted cashews. Toss and cook for another minute to re-warm everything. Serve with brown rice.
Makes 4 Servings