Enable us to unveil this unbelievable recipe the VegNews Take a look at Kitchen whipped up after receiving a supply of maple-glazed cashews. Crispy tofu, contemporary greens, and a shiny hoisin sauce come collectively to supply the right mixture of savory, candy, tangy and crunchy.
What you want:
1 (16-ounce) block extra-firm tofu, cubed
1 tablespoon plus 1 teaspoon soy sauce, dividedÂ
3 tablespoons plus 1 teaspoon cornstarch, divided
2 tablespoons avocado oil (or different vegetable oil)
3 tablespoons unsweetened rice vinegar
1 teaspoon mirin
3 tablespoons hoisin sauce
½ teaspoon purple chili flakes
1 teaspoon toasted sesame oil
4 garlic cloves, minced
5 scallions, chopped into 2-inch items
1 purple bell pepper, chopped into 1-inch items
1 cup maple-glazed cashews (we used the cashews from NOW Meals)
Cooked white rice, for serving
What you do:
- In a big bowl, toss tofu with 1 teaspoon soy sauce. Add 3 tablespoons cornstarch, and toss to coat.
- In a big skillet over medium-high warmth, add avocado oil. Add coated tofu, spreading out evenly. Sauté 5 minutes untouched, after which flip over and sauté one other 5 minutes or till golden brown and crispy. As soon as crispy, switch tofu to a plate and put aside.
- In a small bowl, mix remaining 1 tablespoon soy sauce with remaining 1 teaspoon cornstarch till clean. Add rice vinegar, mirin, hoisin sauce, and purple chili flakes. Stir to mix, and put aside.
- Return empty pan to medium-high warmth and add sesame oil. Add garlic, scallions, and bell pepper. Sauté about 5 minutes.
- Add sauce and cashews, and sauté 1 minute till sauce thickens barely. Add crispy tofu, toss, and cook dinner one other minute so tofu is heat. Serve with steamed white rice.
VIDEO: Watch us make this maple-glazed tofu stir-fry right here!
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