Tofu With Pork And Cashews Recipes

TOFU AND PORK STIR-FRY

Steps:

• Cook the tofu: Heat a large heavy-bottomed skillet or wok over high heat. Add 3 tablespoons oil. When the oil begins to smoke, remove the skillet from the heat and quickly (and carefully!) add the tofu in a single layer. Return the skillet to high heat and cook, stirring from time to time, until the tofu is lightly browned, 2 to 3 minutes. Carefully remove the tofu to a plate. Add the coriander seeds and toast for 15 seconds. Add the ground pork in a single layer, then sprinkle with salt and the red pepper flakes and brown over medium-high heat until cooked through, 3 to 5 minutes. Remove from the heat and add the pork to the tofu.
• Cook the vegetables: Return the skillet to the heat and add the remaining tablespoon oil. Stir in the garlic and scallions and cook over medium heat for about 1 minute. Add the snow peas and peppers and cook until they become tender, 2 to 3 minutes. Stir in the soy sauce, honey, ginger and lemon zest and juice. Simmer for an additional minute. Taste for seasoning.
• Finish: Add the pork and tofu back to the skillet and gently stir to reheat and combine, 1 to 2 minutes. Transfer to a platter and add the vinegar and additional soy sauce to taste.

CRISPY TOFU WITH CASHEWS AND BLISTERED SNAP PEAS

Steps:

• Slice the tofu in half horizontally, and leave on paper towels to dry any excess liquid.
• In a medium skillet or cast-iron pan, heat 1 tablespoon oil over medium-high until it shimmers. Season both sides of the tofu with salt and black pepper, place in the pan and sear without moving until tofu is browned and golden on both sides, turning once halfway through, about 8 minutes total. Move the tofu to a plate.
• Add 1 tablespoon oil to the pan, and add the snap peas. Cook, stirring occasionally, until blistered and just tender, about 3 minutes. Season with salt and move to a bowl.
• Heat the remaining 1 tablespoon oil, add the ginger and garlic, and cook until fragrant, about 30 seconds. Pour in the coconut milk, soy sauce and molasses. Simmer, stirring frequently until the sauce reduces and its color deepens to a dark brown, about 6 to 8 minutes. It should coat a spoon without running right off. Stir in the cashews, break the tofu into 1-inch pieces and toss in the pan to coat with sauce. Remove from heat, and taste and adjust seasoning, if necessary.
• Toss the snap peas with the rice vinegar, scallions, mint and red-pepper flakes, if using. Divide among plates, along with the tofu and cashews. Serve with rice or any steamed grain.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Steps:

• Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
• Add the chives. (Blend briefly or green sour cream will result).
• Serve (thickens more if chilled).

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

SPICY TOFU CASSEROLE WITH PORK

Steps:

• Heat the oil in a medium saucepan.
• Add the pork, garlic and onion and season with salt and pepepr.
• Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 minutes.
• Add the chili paste and cook, stirring, for 2 minutes.
• Add the stock and bring to a boil.
• Cover and cook over low heat for 15 minutes.
• Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 minutes.
• Add the tofu and simmer for 2 minutes longer.
• Add the scallions and fresh chile and simmer for 1 minute longer.
• Ladle into bowls and serve with steamed white rice on the side.

TOFU WITH PORK AND CASHEWS

Steps:

• Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.
• In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.
• Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

PORK TOFU

Steps:

• Thinly slice pork. Heat oil in skillet; brown pork. Add soy sauce, water, sugar, onion and ginger root.
• Bring to a boil and simmer for 5 minutes. Gently stir in tofu; simmer a few minutes longer.
• Add green onions just before serving.

PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE

Steps:

• RICE:.
• Cook the rice according to package directions, omitting salt and fat.
• Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
• PORK:.
• Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
• Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add pork; sauté 4 minutes or until browned.
• Remove from pan.
• VEGETABLES:.
• Add remaining 1 teaspoon oil to pan.
• Add mushrooms and 1 cup onion; sauté 2 minutes.
• Stir in ginger and garlic; sauté 30 seconds.
• Add peas and bell pepper to pan; sauté 1 minute.
• Stir in pork; sauté 1 minute.
• Add reserved broth mixture to pan.
• Bring to a boil; cook 1 minute or until thick, stirring constantly.
• Serve over cashew rice.

CRUNCHY CASHEW PORK

Steps:

• In a small bowl, combine the cornstarch, broth, vinegar, soy sauce and 2 teaspoons oil until smooth; set aside. , In a large skillet or wok, stir-fry pork in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining oil; stir-fry carrots and broccoli until crisp-tender. Stir broth mixture; stir into skillet along with the green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve with rice.