June 06, 2017
Dinner, Main Dish, Tofu/Soy,
Vegetables, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Recipe source: local newspaper"
Cut the block of tofu in half horizontally to create 2 thick slabs. Wrap each slab in a clean kitchen towel and place on a plate. Place a second plated on top of the tofu, then weigh it down with heavy cans. Press for 30 minutes to drain water from the tofu and firm it up. Unwrap tofu and cut each slab into 1/2 inch pieces. Set aside.
In a bowl whisk together the next 7 Ingredients (orange juice - sesame oil). Set aside.
In a large skillet over medium high heat heat 1 1/2 tablespoons of the vegetable oil and add half of the tofu pieces, sprinkle them with salt, then cook, stirring occasionally until golden brown on all sides (8-10 minutes). Use a slotted spoon to transfer the tofu to a bowl. Repeat with another 1 1/2 tablespoons of oil and the remaining tofu.
Return skillet to the heat and add the remaining oil (1 tablespoon). Add the red pepper and cook, stirring until it is almost tender (3-5 minutes). Add the broccoli and cook for 2 minutes. Add the ginger and garlic and cook, stirring 1 minute.
Whisk the sauce in the bowl and then add to the skillet, whisking. Bring to a boil to thicken, then add the tofu and cook until heated through.
To serve: arrange a mound of rice on each of 4 serving plates and then top with the tofu and cashews.
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