1/4 cup oil
1/2 cup soy sauce (I use reduced sodium tamari)
1/4 cup sweetener
1-2 teaspoons chili paste
1 pound extra firm or firm tofu, pressed and cubed
2 cups raw cashews
4 stalks celery, diced
2 zucchini, diced
6 ounces water chestnuts, diced
1. Heat oil in wok or other large pan. Meanwhile, combine soy sauce, sweetener, and chili paste. Set aside. Add tofu to pan and stir fry until it starts to brown.
2. Add cashews and stir fry until both tofu and cashews are fairly browned. Add celery and continue to stir fry for a couple of minutes. Add rest of veggies and stir fry until the zucchini starts to soften.
3. Add sauce and stir fry about a minute more. Use a slotted spoon to move cashew tofu mixture to a serving bowl, leaving the sauce in the pan. Allow sauce to boil and thicken a bit. Spoon sauce over the cashew mixture and serve over rice.
Source of recipe: I wrote this recipe.