Tuesday, April 10, 2012
Vegan Tofu Stir-Fry with Cashews & Zucchini
You will need:
One 18oz block of firm tofu (found in the produce or refrigerated sections of the grocery store), cubed
1/2 cup of soy sauce
Lemon juice from one whole lemon
1 tablespoon ground ginger
1 tablespoon garlic powder (not garlic salt!)
1 teaspoon ground black pepper
2 cups of white long grain jasmine rice
2 tablespoons of extra virgin olive oil
3 cloves of garlic, crushed and chopped
2 celery sticks, sliced
3/4 cup of roasted, salted cashews, chopped coarsely
2 zucchinis, sliced
3/4 cup of frozen green peas
4 green onions, chopped (I cut them with scissors)
small bowl with a flat bottom for marinating the tofu
Cook the rice in the rice cooker. I use a ratio of about 1 part rice to 1.25 parts water when I cook white rice, but your rice cooker may not work the same as mine, so go by your own experience.
When the zucchini's seeds are more visible, somewhat translucent, but the skins are still dark green, add the peas and the green onions. Continue stirring frequently until the peas have warmed, about 3-4 minutes.
Plate the rice first and then the stir fry on top. Enjoy!
If you try one of my recipes, please comment and let me know how it turned out!