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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Tastes good over rice. Editor's Note: Several messages have been sent to the recipe owner requesting measurements amounts for the white wine and cashews/almonds, but no reply has been received. Ingredients:
1 lb extra firm tofu |
white wine |
2 tablespoons sesame oil or 2 tablespoons vegetable oil |
4 tablespoons soy sauce (or to taste) |
2 minced garlic cloves |
2 teaspoons ginger juice (optional) |
1 onion, thinly slices |
1 red pepper, diced |
2 cups broccoli florets or 2 cups chinese cabbage |
1 bunch spinach |
8 ounces snow peas |
roasted cashews or almonds |
Directions:
1. Heat up a skillet or Wok.
2. Bring soy sauce, garlic, ginger & wine to boil.
3. Add tofu cubes, cover & simmer for 5-10 minutes.
4. Remove tofu & remaining broth from wok/skillet.
5. Heat oil in wok & stir fry vegetables over medium heat for 3-5 minutes.
6. Add remaining broth, tofu & cashews.
7. Heat & serve.
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