Stir-Fry Tofu and Cashews

Ingredients

• 1/4 cup soy sauce
• 3 tablespoons dry sherry
• 2 teaspoons cornstarch
• 14 ounces firm tofu, well drained, and cut into 1/2 inch dice
• 1/2 cup raw cashews
• 1 lb green beans, trimmed and halved on the diagonal
• 3 tablespoons vegetable oil
• 6 slices unpeeled fresh ginger, 1/4 inch thick
• 2 red Spanish onions, cut into 1/2 inch dice
• 1 cup vegetable stock
• 1/2 teaspoon hot chili oil

Directions

1. 1

   Preheat oven to 350°F In a large bowl, whisk together the soy sauce, sherry and cornstarch until the cornstarch is dissolved. Add tofu and stir gently to coat. Set aside.

2. 2

   Spread cashews on a baking sheet and bake until golden 12-15 minutes. Remove from oven and set aside.

3. 3

   Fill a large saucepan three-fourths full with water, salt it lightly, and bring to a boil. Add the green beans and cook until almost tender, about 3 minutes. Drain and set side.

4. 4

   In a wok or large deep frying pan, over high heat, warm 2 tablespoons of the vegetable oil. When the oil is hot, add the ginger and, using a wok spatula or a wooden spoon stir and toss until fragrant, about 1 minute. Remove the ginger and discard.

5. 5

   Using the spatula or spoon, remove the tofu from the marinade, reserving the marinade. Add tofu to the pan. Stir and toss over high heat until the tofu is hot and golden on the outside, about 3 minutes. Transfer the tofu to a clean bowl, and set aside.

6. 6

   Reduce heat to medium, Add the remaining 1 tablespoons oil to the pan. Add the onions and stir and toss until almost wilted, 5-7 minutes. Raise the heat to high and return the tofu to the pan, along with the green beans, reserved marinade, stock and hot chili. Stirring constantly, bring the mixture to a boil. Boil, stirring for about 30 seconds until mixture thickens.

7. 7

   Remove from heat and stir in the cashews. Transfer to a serving dish and serve immediately.