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Sunday, February 26, 2012

Eat: Cashew Teriyaki Tofu

When I first began cooking vegan, ( a good 6 years ago), this was the recipe I had on speed dial. The flavours are rich and the recipe is fool proof. This Cashew Teriyaki stir fry, is the perfect fix for a craving of panda express.

Tofu Marinade:
1 package extra firm tofu (cubed)
1 tbsp Tamari Soy Sauce (San J has an organic gluten free and vegan soy sauce that I often use).
2 Tbsp apple cider vinegar
1 tsp ginger

In a small tubberwear container place in the cubed tofu, and add the soy sauce, vinegar, and the ginger. Cover, shake, and refrigerate. 

Teriyaki Sauce:
1/3 cup Tamari
1/4 water
3 tbsp agave syrup
1 large lemon squeezed
1 tsp fresh lemon rind
1 tbsp toasted sesame oil
5 cloves of garlic minced
1 tbsp crushed red pepper flakes
1 tbsp fresh grated ginger (or ginger powder)
1 tbsp arrowroot powder 

In a medium sized bowl, whist together all the ingredients for the teriyake sauce. Stirring until the arrowroot powder is dissolved. Set aside.

Stir Fry:
1 tbsp coconut oil (or any cooking oil)
4 cups broccoli florets
1 bunch swiss chard 
1 red onion sliced
2 bell peppers sliced
1 tsp sea salt
1/2 cup raw cashews
Garnish with cilantro

In a large fry pan or wok, heat the oil. Add the tofu and onion saute until lightly browned. Reduce the stove temperature to medium and add the broccoli salt and water. Toss well and cover, allowing the broccoli to steam and turn a rich green color.  Uncover and add the bell peppers stirring to mix everything together. Slowly pour in the teriyaki sauce  and return stove heat to high. Toss well, and let the sauce come to a slow boil. One the sauce has thickened, add the cashews and the cilantro. Remove from heat and serve as is or over rice, kelp noodles, or quinioa.


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