Cashew Tofu

Ingredients

1/3 cup soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar, packed
2 tbsp oyster sauce
1/2 tsp sesame oil
1 tbsp canola Oil
2 cloves garlic, minced
1 tbsp sherry
1 medium red bell pepper, chopped
1/2 cup water chestnuts, chopped
2 tbsp cornstarch
1/4 cup water
1 (14oz) package extra-firm tofu, drained and cut into small cubes
2 tsp ginger paste
1 cup raw cashews
2 green onions, sliced
Sesame seeds for garnish (optional)

Directions

1. In a small bowl, mix together soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
2. Heat the canola oil in a skillet over medium-high heat. Add garlic and sauté until it just starts to turn brown.
3. Add sherry, red bell pepper, and water chestnuts and sauté for 3 minutes.
4. Mix cornstarch with water in a measuring cup to make a slurry.
5. Reduce heat to medium-low. Add soy sauce mixture and cornstarch mixture to pan and stir to cover vegetables.
6. Stir continuously and cook 1 to 2 minutes until sauce thickens.
7. Add ginger and tofu and cook for 2 minutes.
8. Add raw cashews and green onions and cook until cashews are almost soft, about 4 minutes.
9. Serve over rice and sprinkle with sesame seeds.

Adapted from Cashew Chicken