Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Allychristine, 09/04/08
Almond TofuIngredients (use vegan versions): 1/4-1/2 cup almonds (raw, roasted, or toasted)
1 block extra firm/firm tofu (frozen, thawed, and cubed)
1/4 cup soy sauce
2 tablespoons peanut butter (creamy or crunchy)
sprinkle of onion powder and garlic powder
oil (I used safflower and sesame)
1 tablespoon ginger, chopped or grated
2-3 garlic cloves, minced
3-6 celery stalks, chopped
4-8 green onions, sliced
1/2 small head of cabbage, chopped
fava beans or snow peas
2 tablespoons cornstarch + 1 1/2 cups water
1/4 cup soy sauce
Directions:This is a recipe that I modified from "Tofu Cookery" by Louise Hagler (1982) pg. 71.
Quickly toast/roast the almonds, if desired (be careful not to burn). Pour 1/4 cup soy sauce, the peanut butter, and the garlic and onion powder in a bowl. Toss cubed tofu in with this sauce (it will be a light coating), and heat safflower/sunflower/olive/canola oil in a wok or large pan. Once oil is heated, add the tofu, and stirfry until golden, crispy, and cooked throughout.
Transfer the tofu to a bowl, and heat some more oil in the wok/pan (this is where I used a combination of safflower and sesame). Add the celery, cabbage, and beans/peas, and stirfry for about 5 minutes. Add the ginger, garlic, and green onion, and stirfry for one more minute. (You may add any vegetables that you desire, at any point!)
Mix the cornstarch, water, and additional 1/4 cup soy sauce, and pour over veggies. Continue to cook and stir until the sauce is thickened to your liking. You may add more water or soy sauce. Once it is thick, toss in the almonds and tofu.
I actually ate this over mashed potatoes, and it was DELICIOUS! Feel free to add veggies, or use cashews instead of almonds.
Serves: 4-6
Preparation time: 20-30 minutes
