Stirfry with Tofu and Cashews

Mar 12

Written By Judy Doherty, MPS, PCII

Meatless Stirfry With Tofu and Cashews

Yield 4

Author Judy Doherty

Prep time

20 Min

Cook time

15 Min

Total time

35 Min

The trick to a good stir fry meal is to get everything ready ahead of time and to have a wok cooking over ample heat so the items are crisp-tender.

Ingredients

1 package of extra firm tofu
1/2 cup cashew nuts
2 tsp soy sauce
1 tsp sesame oil
1 tsp Korean hot pepper flakes
2 tsp ground ginger
4 cloves garlic minced
1 tsp canola oil
1 cup sliced mushrooms
1 cup sliced bell peppers
1 cup sliced carrots, sliced thin
1 cup sliced broccoli florets
2 cups cooked brown rice
1/4 cup sliced green onion for garnish

Instructions

Cut the tofu in cubes. Marinate it with the soy sauce, sesame oil, Korean red pepper, ginger, and garlic.
Chop all the veggies.
Heat the wok over high with the canola oil. Stir fry the tofu until golden. Remove from pan. Add more oil if necessary. Stir fry the veggies.
Add the tofu with the veggies and stir fry together briefly to make sure everything is hot.
Serve with cooked brown rice. Garnish with sliced scallions.

Nutrition Facts

Calories

321.22

Fat

12.5 g

Sat. Fat

2.05 g

Carbs

39.88 g

Fiber

5.45 g

Net carbs

34.44 g

Sugar

6.18 g

Protein

15.35 g

Sodium

275.09 mg

Cholesterol

0 mg

Did you make this recipe?

Tag @foodandhealth on instagram and hashtag it # foodandhealthrecipes

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.