Cashew Tofu (or Chicken)

Name: Cashew Tofu (or Chicken)
Total time: 3600 s
Yield: 4 people
Cuisine: American
Ingredients: 1 teaspoon cornstarch; 1 cup chicken or vegetable broth; 14 ounces firm tofu or 1 lb skinless, boneless chicken breast; 1 tablespoon cornstarch; 2 tablespoon tamari; 3 tablespoons neutral oil; 1 tablespoon sesame oil; 1 stalk celery, thinly sliced; 1 large carrot, sliced diagonally into 1/4-inch pieces; 1 small onion, halved and cut into 1/4 inch slices; 1/4 pound green beans (approx. 20 units), sliced diagonally into 1/2-inch pieces; 1 clove garlic, minced; 2 tablespoons water; 1/3 cup cashews, toasted; Fresh cilantro leaves (optional)

Ricardo @tallcook

Manhattan, New York, United States

My first cookbook was Favorite Recipes, published by Sunset’s magazine, where I found this recipe. Originally it was with chicken, but it works with tofu too.

#GlobalApron

My first cookbook was Favorite Recipes, published by Sunset’s magazine, where I found this recipe. Originally it was with chicken, but it works with tofu too.

#GlobalApron

Ricardo @tallcook

Manhattan, New York, United States

My first cookbook was Favorite Recipes, published by Sunset’s magazine, where I found this recipe. Originally it was with chicken, but it works with tofu too.

#GlobalApron

My first cookbook was Favorite Recipes, published by Sunset’s magazine, where I found this recipe. Originally it was with chicken, but it works with tofu too.

Saved

Ingredients

1 hour

4 people

1 teaspooncornstarch
1 cupchicken or vegetable broth
14 ouncesfirm tofu or 1 lb skinless, boneless chicken breast
1 tablespooncornstarch
2 tablespoontamari
3 tablespoonsneutral oil
1 tablespoonsesame oil
1 stalkcelery, thinly sliced
1large carrot, sliced diagonally into 1/4-inch pieces
1small onion, halved and cut into 1/4 inch slices
1/4 poundgreen beans (approx. 20 units), sliced diagonally into 1/2-inch pieces
1 clovegarlic, minced
2 tablespoonswater
1/3 cupcashews, toasted
Fresh cilantro leaves (optional)

Saved

Steps

1 hour

1

In a small bowl, combine the 1 teaspoon cornstarch with broth; set aside.
2

Cut tofu/chicken into edible pieces and place in another small bowl. Add the 1 tablespoon cornstarch and soy; mix well and set aside.
3

Heat a wide frying pan or wok over medium-high heat. When pan is hot, add 2 tablespoons of the oil. When oil is hot, add chicken/tofu and stir-fry until chicken/tofu is opaque (about 3 min-utes); remove from pan and set aside.
4

Add remaining 2 tablespoons oil to pan. When oil is hot, add celery, beans, carrot, and onion; stir-fry for 1 minute. Add garlic and stir-fry for another minute. Add water; cover and cook until vegetables are just tender-crisp (about 3 minutes).
5

Return tofu/chicken to pan. Stir through chicken broth mixture once; add to pan and cook, stirring, until sauce bubbles and thickens. Stir in most of the cashews, reserving some for garnish.
6

Turn out into a serving dish and garnish with remaining nuts and cilantro sprigs, if desired.