This dish is fast to cook. Once you get the Hoisin sauce, cashews and tofu, the rest of the ingredients can be found in your pantry, so if you were having a hard time figuring out what to make for dinner, this dish is perfect, and quick to whip up.
Ingredients:
- 1 block (approx. 14 oz) of tofu
- 1 jar Hoisin sauce
- 1 Tbsp soy sauce (or tamarind)
- 4-5 green onions stalks sliced thin (green and white part)
- 3 large cloves fresh garlic, minced
- about the same amount of fresh minced ginger
- 3/4 cup cashews
- 2 tsp sesame oil
- optional vegetables (water chestnuts, snow peas, bean sprouts, broccoli)
Method:
- To prepare the tofu, slice it into about 1/2 inch thick slices. Press the cubes between paper towels or a kitchen towel to get as much of the water out of as you can.
- Then put a few tablespoons of oil in a non-stick fry pan and cook the tofu on med-high until it's browned and crispy on the outside.
- This makes it taste much better than mushy tofu.
- After the tofu is cooked, add the garlic, ginger, cashews onions, soy sauce, and sesame oil.
- Cook them on med-low to med heat for a minute to let the flavors come out.
- Then add enough hoisin sauce to cover everything.
- Depending upon how thick the hoisin is, I usually add a little water to thin it out.
- And add any other vegetables you want now and stir it up.
- Add the soy sauce or tamarind paste.
- I like to add some hot chilis to mine for added heat.
- Adjust the ingredients as you like.
