Vegan Cashew "Chicken" Stir Fry
This vegan stir fry with bamboo shoots, celery, cashews, and tofu features plenty of vegetables. You'll be amazed by how good the tofu tastes.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons peanut oil (or vegetable oil)
- 2-3 cloves garlic (minced)
- 1teaspoon fresh ginger (minced)
- 8ounces firm (or extra-firm) tofu ( well pressed )
- ¾cup mushrooms (sliced)
- 1(4-ounce) can bamboo shoots (drained and preferably sliced thin)
- 2stalks celery (sliced)
- 1red (or green) bell pepper (chopped)
- ⅓cup vegetable broth (or water)
- 2tablespoons soy sauce
- 1tablespoon cornstarch (mixed with 3 tablespoons water)
- ½cup cashews
- Optional: 3 green onions (chopped)
Instructions
Step 1
In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3 to 4 minutes, until tofu is lightly golden.Step 2
Add the red bell pepper and celery and heat, stirring, for about a minute, then add the mushrooms and bamboo shoots.Step 3
Add the vegetable broth or water and soy sauce and allow to simmer for another minute or two, until vegetables are tender but not yet done.Step 4
Stir in water-cornstarch mixture, heat until thickened and vegetables are done cooking; then stir in cashews and green onions. Combine well.Step 5
Serve this vegetable stir fry immediately with steamed rice, cooked noodles, or your favorite whole grain.