Cashew Tofu with Bamboo Shoot, Water Chestnut, Celery & Bell Pepper
I made my vegetarian version of the very popular Cashew Chicken. Tofu was sautéed with a medley of vegetables and paired it with a savory yet slightly sweet sauce. Cashew nuts were added for that crunchy nutty texture!
- Firm or Extra Tofu (2 cakes, make sure to get firm or extra firm tofu so the tofu doesn’t break up)
- Bamboo Shoot (1 small can)
- Water Chestnut (1 small can)
- Celery (2 stalks, diced)
- Red Bell Pepper (1 piece, diced)
- Garlic (2 cloves, minced)
- Roasted Unsalted Cashew Nuts (1 cup)
- Vegetable Oil like canola, safflower or grapeseed
- Hoisin Sauce (6 tablespoons)
- Sambal, a Thai hot sauce (4 teaspoons)
- Sesame Oil (2 teaspoons)
- Water (1 tablespoon)
- Roasted Sesame Seeds (1 tablespoon)
Ingredients you will need:
1) Prepare the sauce. In a small bowl, add Hoisin sauce, Sambal hot sauce, sesame oil, water, and sesame seeds. With a spoon, mix, so all of the ingredients are well integrated. Leave aside.
2) Dice Red Bell Pepper and Celery. Mince garlic.
3) Slice tofu into cubed pieces.
4) With a colander, drain water from waterchestnut and bamboo shoot cans, and make sure to rinse with water canned vegetables to remove canned smell.
5) In a large hot pan, add vegetable oil, add garlic, celery and bell pepper. Sautee for about 1 or 2 minutes, so the vegetables get slighted wilted but still has a crunch.
6) Add tofu and slightly sautee. Add water chestnut and bamboo shoots. Add mixed sauce, and gently toss so the sauce covers the tofu and vegetables. Be gentle in the tossing, so the tofu stays intact. Finally add cashew nuts and give one last toss.
Pair with rice. Serves 4-6.