| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
4 |
servings |
INGREDIENTS
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Tamari sauce |
| 1/3 |
c |
Water |
| 1/4 |
c |
Tomato paste |
| 2 |
tb |
Honey |
| 1 |
ts |
Minced ginger root |
| 4 |
|
Cloves garlic; minced. |
| 1 |
pn |
Black pepper |
| 1 |
lb |
Firm tofu; cubed |
| 1 |
|
Sweet green pepper |
| 1 |
|
Sweet red pepper |
| 4 |
c |
Mushrooms; (button, or try a mixture of a variety of mushrooms) |
| 8 |
|
Green onions; chopped |
| 2 |
ts |
Peanut oil |
| 1 |
c |
Toasted cashew pieces* |
INSTRUCTIONS
Marinating time: 2 hours.
*(to toast cashews: In wok or deep skillet, cook cashews over medium-high
heat, stirring constantly, 3-5 minutes or until golden brown).
In large bowl, whisk together lemon juice, tamari, water, tomato paste,
honey, ginger, garlic and pepper.
Add tofu; toss until well coated. Cover and refrigerate for at least 2
hours, or up to 24 hours.
Cut peppers into strip about 2-1/2" long x 1/2" wide. Cut mushrooms into
quarters.
Heat wok or deep skillet over high heat. Pour in oil; swirl wok to evenly
coat sides.
Add peppers; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes. Add
tofu w/marinate and green onions; stir-fry 1 minute or until heated
through. Toss in cashews. Serve immediately. Serve over fresh noodles or
brown rice.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@kosky.com> on Dec 24,
1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: he understands”