Saturday Night Stir-Fry
1 tbs sweet chile sauce
4 tbs soy sauce
2 tbs rice vinegar
2 tbs maple syrup
1 tbs toasted sesame oil
1/2” cube ginger (finely grated)
1 clove garlic (finely grated)
A splash of warm water
1 Package of Firm Tofu, drained, pressed and cubed
1 head of Broccoli, cut into small florets
1 red bell pepper, cubed
1/2 cup of raw unsalted cashews
Fresh Cilantro Leaves
In a bowl, combine all of the ingredients for the sauce. Add tofu cubes to marinate in sauce while prepping the additional veggies. In a large skillet or wok, with cooking oil and turned to high heat, place the tofu cubes to fry until lightly brown on the sides. Remove the tofu and place aside. Add more oil if necessary and cook the vegetables in order of cooking time or relative toughness (i.e. add carrots first and slowly add the softer vegetables, with mushrooms and scallions going in last). Stir occasionally. Meanwhile. bring a smaller skillet to medium heat. Throw cashews into the skillet dry (no oil) lightly toss and stir constantly to avoid burning until they start to brown. Remove from the pan and set aside. When the vegetable mix is cooked, place the veggies, tofu, and cashews together and pour the remaining sauce from the tofu into the mix. Serve over rice or noodles.
For more vegan recipes from Jessica Stickler, follow her on her website here.