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Cashew Fried Rice

What you need: 

1 pound soft tofu, mashed
1/8 teaspoon turmeric
1 teaspoon onion powder
3 tablespoons vegetable oil
5 cups cold cooked rice
1/2 cup chopped cashews
3 small yellow onions, chopped
1/2 teaspoon salt ( i usually leave this out)
3 tablespoons tamari
1 teaspoon sugar (i use sucanat)

What you do: 

Mix tofu, turmeric, and onion powder in a bowl. Heat 1 tablespoon of the oil in a skillet. Add the tofu mixture and cook, stirring constantly, about 10 minutes. Remove from heat. place a dry wok over medium heat. When it begins to smoke, add the remaining oil, the onions, and the rice. Stir fry for 3 minutes. Pour in the sauce (tamari, salt, and vegan sugar) and stir fry until the rice is heated through, about 5 minutes. Stir in the cashews and the scrambled tofu mixture. Enjoy! This is delicious!!

Preparation Time: 
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This is tasty, and a bit creative compared to a lot of other fried rice recipes I've tried.  Like krs, I also used firm tofu, and I cooked up the onions first and added the tofu mixture second.


This was very tasty.  I used firm tofu instead of soft and added a lot more veggies but I used the same sauce and seasoning for the tofu.  I hauled my old wok out of the bottom of my cupboard for this recipe.  I sauteed onions, carrots, and celery first, then added the tofu, cashews, and fresh pineapple.  I threw in the rice next and let it warm first, then added bok choy, garlic, and tomatoes.  I thought the sauce was tasty, but I made quite a bit more of it (I didn't use any additional salt either).  I seasoned it with some Chinese 5-spice powder.  I guess I did end up changing it up a lot, but adding the cashews really made the dish and I don't know that I would have thought of it without reading this recipe first.  This made a lot of food but not a lot of left-overs!!

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