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Thai cashew stir-fry  – better than take-out! 

 

3 Tbs vegtable oil

1 Package extra firm tofu, cubed

2 cloves garlic

2 Tbs fresh ginger, minced

2 Tbs thai Chili sauce

9 Tbs Braggs amino acid (or soy sauce)

3 Tbs brown sugar

1 red pepper, cut into strips

1 green pepper, cut into strips

5 scallions or 1 onion

½ Cup cashews

Optional: pineapple

Optional: fresh basil

 

-       In a small bowl, mix together: Braggs, brown sugar and chili sauce

-       Heat part of the oil in non stick frying pan. Pan fry cubed tofu until crispy

-       Heat the rest of the oil in a large skillet or wok.

-       Add garlic & ginger and cook for a minute or two

-       Add vegetables and stir fry for just a couple of minutes

-       Add Braggs mixture to vegetables and cook for another 5 minutes or until peppers are softened

-       Add Tofu, cashews, pineapple & basil and mix.

-       Serve over rice.

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Most Thai food restaurants use fish oil and/or fish broth in their stir-frys.  This recipe is VEGAN and just as tasty!