Tofu Chow Mein With Cashews
Serving Size / Yield
- 1 pkg. cooked wheat noodles (or other cooked noodles)
- 3 Tbs. soy sauce
- 2 tsp. sesame oil
- 2 Tbs. water
- 2 Tbs. peanut oil
- 1/2 block extra firm tofu, cubed
- 1 carrot, sliced thin
- 2 C. broccoli, roughly chopped
- 2 cloves garlic, minced
- 2 Tbs. ginger, grated
- 1/2 C. roasted cashews
Soak cooked noodles in a bowl of hot water for approximately two minutes so they separate. Mix together the soy sauce, sesame oil and water in a bowl.
Heat a wok over a high heat, add the oil and stir-fry the carrot and broccoli for 2 minutes. They should be slightly browned but still crisp. Add the tofu and stir-fry for 4 minutes. Add the garlic and ginger and stir-fry for a minute. By this time, the carrot and broccoli should be tender but still hold their shape.
Add the noodles and sauce and mix together until hot. Serve immediately.