| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Slow cooker, Vegan |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Tamari sauce |
| 6 |
tb |
Water |
| 1/4 |
c |
Tomato paste |
| 2 |
tb |
Honey |
| 1 |
ts |
Ginger |
| 4 |
|
Cloves of garlic |
| 8 |
|
Scallions, minced |
| 1 |
|
Green and 1 red bell pepper, sliced in strips |
| 1 |
lb |
Mushrooms |
| 1 |
c |
Toasted cashews |
INSTRUCTIONS
Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water,
tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu
to this marinade, stir gently, and let marinate for several hours (or
overnight). Stirfry scallions, bell peppers, and mushrooms in 2 tsp. of
oil. After several minutes, add tofu with all the marinade. Lower heat,
continue to stirfry until everything is hot and bubbly. Remove from heat
and stir in cashews. Serve over rice. Shared by Richard Darsie Source: The
Enchanted Broccoli Forest
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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