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Almond Tofu

What you need: 

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

What you do: 

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.

Preparation Time: 
20-30 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

This was awesome!  I used like %10 of the soy sauce and threw in some left over fresh basil.  Served over fresh ramen... My heaping plate is now just a fond memory!

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Oh my lord.  This was fanTASTIC.  I probably could have eaten the whole darn thing myself, lol.

I used green cabbage, onions and cremini mushrooms for my vegetables and I used half almonds, half cashews.  I was worried about overdoing it with my soy sauce (and I always use Bragg's instead of soy sauce), so when I added the second 1/4 cup to the cornstarch, I decided to try something a little funky and I did half soy sauce and half maple syrup just to add just a little sweetness.  This came out absolutely beautiful.  I'm excited for leftovers tomorrow!

I think I'll add some broccoli to the mix next time.  Thank you for the recipe.  :)

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mmmmm i made this again tonight, adding in some broccoli that i needed to use up.  i just gotta say, peanut butter + stirfry = bliss.  this is delicious

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this was great! when i first made it, the soy sauce was a bit overpowering. Instead of tossing the cubed tofu in the sauce, i just stir fried it and then added the soy sauce, so maybe that was why it was so intense.  i also thought it could be a bit spicier.  the leftovers i had for lunch though were amazing, the flavors blended together so well. i thought this was a great combination of flavors with the peanut butter, almonds, tofu, and cabbage.  i used red cabbage. i will definitely make this again, but cut back a little on the soy sauce and add some hot sauce or paprika. 

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