When my husband and I first moved in together in our apartment, before getting married, we relied on Mediterranean and Asian inspired meals to ensure we ate healthy. One of the websites we relied on was http://www.mediterrasian.com/. They have incredibly delicious recipes that are quite nutritious and even include premade menus for a few weeks with the grocery list included. A few years later, well more than a few, we no longer depend on the website, but some of the dishes have become staples in our diet. One of them, tofu and cashew stirfry.
Ingredients
- 1 Block Firm or Extra Firm Tofu
- Dry Asian Noodles
- 1 Small Onion, Sliced
- 1/2 Green Bell Pepper, Sliced
- 1/2 Red Bell Pepper, Sliced
- 1 Carrot, Sliced or Julienned
- 1 Broccoli Floret
- 1 Garlic Clove or 1 tsp Minced Garlic
- 2 Tsp Minced Ginger
- 2 Tbsp Soy Sauce (light)
- 2 Tbsp Teriyaki Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Hoisin Sauce
- 1/4 cup cashews
Directions
1) Cut Tofu into 1/2″ cubes. Marinate in 1 Tbsp Soy Sauce and 1 Tbsp Teriyaki Sauce. Once marinated, heat of wok or pan with oil, and cook tofu cubes for a couple of minutes. Remove from heat and aside tofu into a side bowl. At this time, start working on your dry Asian noodles. Fill the pot with water, and bring to a boil.
2) Place onion and garlic into same pan. Cook for about 1-2 minutes. Add in green and red pepper. Cook for about another minute. Then follow up with carrots and broccoli. Finally, add in the ginger. Cook until vegetables are tender. (Your water is probably boiling now, add in the dry noodles).
3) Once vegetables are tender, cooked to your liking, add in the tofu. Stir vegetables and tofu.
6) In a small bowl or cup, mix remaining liquid ingredients: soy sauce, teriyaki sauce, oyster sauce, and hoisin sauce. Add mixture to stirfry. Continue to cook over low heat for about 3-5 minutes.
7) Serve up stirfry mixture with the noodles! Yum num num!
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