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     Title: Vegan Cashew Nut Stir Fry With Tofu
Categories: Thai, Vegetarian
     Yield: 4 Servings

    16 oz Super firm tofu
     3 tb Dark soy sauce
     2 tb Extra virgin olive oil
     1 c  Unsalted cashews; roasted or
          - raw
     1 ts Golden mountain seasoning
          - sauce
     1 tb Vegan fish sauce
     1 tb Vegetarian oyster sauce
   1/2 ts Thai chili paste
     1 ts Toasted sesame oil
     2 tb Sugar
     1 ts Corn starch
   1/4 c  Onion; diced
     3    Green onions; chopped, green
          - and white parts separated
     3 cl Garlic; minced
   1/4 c  Red bell pepper; chopped
   1/4 c  Green bell pepper; chopped
     1 c  Broccoli; chopped

 Preparation time: 20 minutes
 Cooking time: 30 minutes

 A quick and easy stir-fry recipe you are going to love!

 Preheat your oven to 425°F. While your oven is preheating, tear your
 super firm tofu into bite-sized chunks. Place them in a large bowl
 and add 2 tb of soy sauce. Toss to coat and place the bowl in the
 refrigerator for 15 minutes.

 After your tofu is done marinating and your oven is preheated, add 1
 tb of extra virgin olive oil to your tofu and toss to coat. Then,
 spread the tofu onto a baking sheet (not lined with parchment paper).
 Spread your cashews on a second baking sheet. Place both of them in
 your preheated oven with the following cook times (use a timer!) for
 20 to 22 minutes for the tofu (until the edges are golden brown), 5
 to 7 minutes for roasted cashews, 10 to 12 minutes for raw cashews.

 While your cashews and tofu are in the oven, make your stir-fry sauce
 by whisking together your soy sauce, golden mountain sauce, vegan
 oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and
 corn starch, together with 2 tb of water.

 Once both your cashews and tofu are out of the oven, begin your
 stir-fry by adding extra virgin olive oil to a large sauté pan or
 wok over high heat. When the oil gets nice and hot (about 1 minute),
 add your garlic and onion (both regular and scallion whites) and
 sauté until fragrant (about 3 minutes). Next, add your bell peppers
 and broccoli and cook until they begin to soften (another 3 minutes).
 Finally, add the cashews, tofu, and stir fry sauce and lower your
 heat to low, while stirring gently until all components are
 well-combined. Garnish with scallion greens and serve with a
 beautiful bowl of rice (preferably jasmine rice)!

 Recipe by Joanne Molinaro

 Recipe FROM:
 <https://thekoreanvegan.com/delicious-and-easy-cashew-nut-stir-fry/>

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