TOFU****Stir-Fried Smoked Tofu with Garlic Scapes & Cashews (Actifry)

By Unblond1

02/07/17 - I created this from a bunch of different recipes to use up some garlic scapes I bought on impulse and to introduce Dan to tofu. VVG for both. Dan thought it was ham and will eat it again as long as I don't tell anyone he's eating tofu LOL

Ingredients

• SAUCE:
• 1 ounce cashews
• 1 tablespoon duck fat or olive oil
• 1 piece smoked Tofu, cut into bite-sized chunks
• 6 Garlic Scapes, cut into 2″ pieces - optional - if unavailable, add a clove or two of regular garlic
• 1 " piece of ginger, peeled and cut into thin strips
• 1/2 red onion, cut into thin strips
• 2 - 3 cloves black garlic, thinly sliced
• 2 scallions, cut into 1″ pieces on the diagonal
• 1 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 tablespoon Chinese rice wine
• 1 teaspoon sesame oil
• 1 teaspoon Sambal Oelek
• 1/2 teaspoon sugar
• 4 tablespoons chicken broth + additional to adjust consistency
• 1/2 tablespoon cornstarch
• 1 tablespoon sesame seeds
• juice of 1 key lime or 1/2 regular lime

Details

Servings 4

Preparation

Step 1

Toast cashews in Actifry until golden and remove and set aside.

Combine sauce ingredients (except cornstarch) in a non-stick pot large enough to hold everything and set aside.

Add duck fat and tofu cubes to Actifry and cook for 15 - 20 minutes until golden and crispy. Remove to paper towel-lined plate and keep warm, leaving duck fat in pan.

Add vegetables and cook until tender and beginning to crisp about 6 or 7 minutes.

Meanwhile, heat sauce over medium heat until boiling. Add cornstarch to a tablespoon or so of stock and add to sauce. Cook until thickened then reduce heat to low, stirring occasionally.

Add tofu, cashews, vegetables and sesame seeds to sauce and toss until coated. Squeeze in lime juice and serve over rice or noodles. (I served it over jasmine rice the first time but I'm guessing I'd really like it over fresh udon noodles)

Top mine with a bit of chopped cilantro, some diced Thai chile, and a wedge of lime if desired. (I didn't do the garnish the first time and I could have used the extra heat - I served mine with some roasted baby bok choy which had chilies in it)

STIR-FRY ONLY - 4 servings

Calories 230.7
Total Fat 14.1 g
Saturated Fat 2.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.4 g
Cholesterol 0.3 mg
Sodium 484.6 mg
Potassium 193.4 mg
Total Carbohydrate 14.4 g
Dietary Fiber 2.6 g
Sugars 2.8 g
Protein 12.2 g

WITH 6 Tablespoons Jasmine rice for each 2 servings of stir-fry

Calories 380.7
Total Fat 14.1 g
Saturated Fat 2.4 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.4 g
Cholesterol 0.3 mg
Sodium 484.6 mg
Potassium 193.4 mg
Total Carbohydrate 49.4 g
Dietary Fiber 3.6 g
Sugars 2.8 g
Protein 15.2 g