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Author Notes: Back in my college days, Chinese Take-out was a must. One of my favorites was Cashew Chicken with snow peas. I decided to "veganize" the dish! So good - and make extra because it's good as leftovers as well! —LouLou
- 16 ounces package firm tofu
- 1/2 cup Cornstarch
- 2 tablespoons Canola Oil
- 1 Red chili pepper, sliced
- 2 cloves of garlic, minced
- 1 teaspoon Grated ginger
- 1 cup Cashews
- 1 cup snow peas, cut in half
- 1/4 cup hoisen sauce
- 1/4 cup Tamari sauce
- 2 tablespoons brown sugar
- 3 tablespoons rice vinegar
- 1/4 cup water
- 6 ounces Lo Mein noodles
- Salt & Pepper to taste
- With either a tofu press, or wrapping your tofu block in paper towels and weighing it down with a few bowls, get as much of the water out of the tofu as you can. Once the water is out, dice the tofu into 1-inch cubes.
- Cook and drain the noodles and set aside.
- In a medium bowl, combine the tofu squares with the cornstarch. Use your hands to gently mix and make sure the cornstarch covers the tofu well. Season with salt and pepper to taste. Heat the oil in a non-stick skillet, and saute the tofu until golden brown. Remove the tofu, and in the same pan, saute the red chili pepper, garlic, ginger, cashews, and snow peas until fragrant (about 1 minute).
- To the cashew mix in the skillet, add hoisen sauce, Tamari sauce, brown sugar, vinegar, and water and stir to combine. Add the tofu to the skillet and cook for about 2 minutes more to let the tofu absorb the flavor.
- Pour the sauce over the noodles and enjoy!
- This recipe was entered in the contest for Your Best Recipes with Tofu