Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Spicy Tofu with Cashews
Online Circular Online Circular Videos Videos
  Category  Search  

 
Spicy Tofu with Cashews
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 25 minutes
Prep Time:
 25 minutes
Cook Method:
 stovetop
Cook Temp:
Directions:
.................................................................................
This colorful stir-fry combines tofu, crisp vegetables, and crunchy cashews with a piquant sauce. Fresh pineapple would be the ideal way to cool off after this spicy entrée. To make the dish completely vegetarian, use soy sauce instead of fish sauce.

Note: Chili garlic sauce can be found in the International aisle. If you can't find any, substitute 1/2 tsp. each minced garlic and Tabasco sauce. Add more if you want more heat.

1. Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat. Do not remove lid. Set aside.
2. While rice is cooking, whisk together brown sugar, lime juice, and fish sauce in a small bowl. Set aside.
3. In a large nonstick skillet or wok, heat 1 Tbsp. of the oil over medium-high heat. When hot, add tofu and cook until it's lightly browned, about 6 to 8 minutes. Transfer tofu to a plate and cover loosely with foil to keep warm.
4. In same pan, add remaining 1 Tbsp. oil. When hot, add chili garlic sauce and ginger. Cook and stir until fragrant, about 1 minute. Add frozen vegetables and cook and stir about 2 minutes.
5. Re-whisk sauce. Add sauce and cashews to vegetable mix. Bring to a simmer, then add reserved tofu and basil. Toss to heat through, about 1 minute.
6. Remove lid from rice and fluff with a fork. Divide rice and tofu among four plates. Serve immediately.

Suggestion: Use frozen stir-fry vegetable mix with sliced onions and green, red, and yellow bell peppers.

Source: Hannaford Fresh Magazine, May/June 2008
1 cup Rice, jasmine, dry
1 2/3 cup Water
2 Tbs Brown sugar
1/4 cup Lime juice
1/4 cup Fish sauce
2 Tbs Vegetable oil, divided
16 oz Extra firm tofu, drained, patted dry, and cut into 1-inch cu
1 Tbs Sauce, chili garlic
2 tsp Minced fresh ginger
1 lb Vegetables, Thai stir fry, fzn
2/3 cup Dry roasted, unsalted cashews
1/2 cup Thinly sliced fresh basil leaves


© 2010 Adplex