Cashew Sauce Tofu Veggies

Cashew Sauce Tofu with Veggies

This Asian -spiced cashew dish is perfect for friends with an appetite for a healthy and a flavor- packed meal!

Cook and Prep Time: 30  minutes
Serves: 3

Ingredients:
Sauce Ingredients:
  • 1 Tbsp sriracha (or other red pepper sauce)- more or less for heat
  • 2 tsp maple syrup or molasses
  • 2 Tbsp vegan hoisin sauce (or thick aged balsamic vinegar)
  • ¼ cup low sodium tamari or use low sodium soy sauce [You may sub with Coconut Aminos which is even lower in sodium and soy free.]
  • 2 full Tbsp fresh ginger – minced or grated (or 1 tsp dry ground ginger)
  • 2 tsp cornstarch
  • 2 to 3 Tbsp water.
Main Dish Ingredients:
  • 2 to 4 Tbsp water- adding more water as necessary to keep veggies moist
  • 2 tsp olive or sesame oil [Optional]
  • 12 oz or 340 gram (1 pack) extra-firm tofu. Press to remove water and cut in ¾-inch cubes
  • 1 Tbsp cornstarch (or tapioca powder)
  • 6 scallions, diced- or 1 large onion- diced
  • 2 garlic cloves- minced- or 1tsp pre minced garlic
  • 1 ¼ cups broken raw cashews
  • 2 ½ cups spinach leaves- packed lightly and lightly chopped
  • 2 ½ cups chopped kale (or collard greens)
  • 3 cups lightly chopped broccoli florets
  • 1 large red pepper- sliced thin in strips- See note on Veggies below.
  • ¾ tsp turmeric powder
  • ¼ or tsp ground pepper -or about 15 turns of your grinder
  • ½ tsp cardamon seeds (seeds from about 5 dried cardamon pods)- minced
  • 1 ½ tsp Red Sumac powder (OPTIONAL)
Instructions:
  1. Make the sauce in a medium bowl. Mix in the tamari, hoisin sauce, sriracha, maple syrup, 2 teaspoons of cornstarch, and 2 tablespoons water. Whisk to combine and set aside.
  2. Transfer the cubed tofu to a large bowl. Toss gently with 1 tablespoon cornstarch until evenly coated.
  3. Now choose 3a) or 3b)
    1. Pan Braised Tofu Method: Heat 2 tsp oil [2 tsp only] in a large deep nonstick cooking pot or wok over medium-high heat. Add tofu and cook for about 5 minutes. You may add 2 (or more) Tbsp water as you go, if needed, to keep tofu from sticking. Cook until tofu is firm and browning, stirring consistently. Now go to step 4.
    2. Oven Baked Tofu Method (oil-free): Preheat Oven to 400 F. Place diced Tofu into a large bowl. Dust with 1 to 1 ½ Tbsp Corn Starch and mix gently. Transfer Tofu to a large parchment paper covered baking sheet. Bake tofu for about 30 minutes or more turning  tofu midway. Remove from oven when tofu firm and browning. Set aside. If you are using this baking method, add the baked Tofu to the cooking pan with the other ingredients after step 6- below. At this time proceed to step 4.
  4. Place scallions (or onions) and minced garlic into your cooking pot or wok at medium- high heat and cook about 1 ½ minutes. [There will be Tofu already in the pan if you did step 3a above]. You may add 2 Tbsp (or more) water as you go to keep vegies from sticking, and to keep lightly moist.
  5. Add the sauce from step 1; also add in the spinach, broccoli, kale, sliced red pepper, turmeric, ground black pepper, ground cardamon seeds, and sumac, if using. Bring back to a simmer. Cook  for 4 minutes stirring periodically.
  6. Add cashews; and also the baked tofu from 3b above. Continue to cook for about 3 minutes over medium- high heat, stirring consistently.  Leave some crispness in the veggies for nutritional value and flavor.Cook until the  sauce has thickened.
Serving:                                                                                                                           

Serve dish over warm whole intact grain -like farro, wheatberries, brown basmati rice, or sorghum. Add a side salad if you like.    

Cooking Notes:
  1. Cook Grain: Cook grain separately preparing ½ to 1 cup cooked grain for each person. Grain options include: farro, wheatberries, quinoa, brown rice, or sorghum- see Notes on Food Preparation Help in Dr John’s Client Portal for grain cooking times.
  2. Oil-free: If you want to cook oil- free use the baked tofu method.
  3. Even Lower Sodium: Substitute Coconut Aminos or vegan Worcestershire Sauce for some or all of the low sodium Tamari or Soy Sauce.
  4. Veggies: The veggies listed for this recipe are wonderful. However, you may add or substitute in other ones you like or have in the fridge including: thin sliced carrot, collard greens, parsnip, or asparagus.

Early in cooking.                                   

Later…