Spicy Fried Tofu with Peppers and Cashews
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 lb firm tofu
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons sucanat
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1 cup cashews
- 2 tablespoons peanut oil
- 2 cups red peppers, de-stemmed,de-seeded,cut into quarters lengthwise,and julienned
- 1 cup oranges or 1 cup yellow pepper, de-stemmed,de-seeded,cut into quarters lengthwise,and julienned
- 1 cup green pepper, destemmed,deseeded,cut into quarters lengthwise,and julienned
- 1 cup green onion, thinly sliced
- 2 jalapenos, de-stemmed,de-seeded,and diced
directions
- Cut the block of tofu in half lengthwise.
- Turn each half cut-side down on the board, and cut through the outer edge of the block of tofu 3 times to yield 4 tofu cutlets from each half.
- This means that the block of tofu will yield 8 tofu cutlets.
- On a large cookie sheet, place a clean, lint-free towel, or a layer of natural, unbleached paper towels, then all of the tofu cutlets in a single layer, followed by another layer of toweling, and finally place another large cookie sheet on top.
- Place several large cans or something very heavy on top of the cookie sheet and leave tofu to sit for 1 hour.
- This process is known as cutting tofu into cutlets and pressing; it makes the texture of the tofu much firmer.
- In a small bowl, place the cumin, coriander, Sucanat, salt, garlic powder, paprika, and cayenne pepper; stir well to combine and then set aside.
- Cut the pressed tofu into 1/2-inch cubes and transfer them to a bowl.
- Sprinkle the tofu with the reserved spice blend, toss well to evenly coat the tofu cubes, and set aside.
- In a dry wok or large non-stick skillet, place the cashews and cook for 3-4 minutes or until lightly toasted and fragrant.
- Remove the cashews from the wok and set them aside to cool.
- In the same wok, heat the peanut oil, add the cubes of tofu, and stir-fry for 5-7 minute or until crispy and lightly browned on all sides.
- Remove the tofu cubes from the wok with a slotted spoon and set them aside.
- In the same wok, stir-fry the red, orange, and green peppers for 2 minutes.
- Add the green onion and jalapenos and stir-fry an additional 2 minutes.
- Roughly chop the toasted cashews, add them and the cooked tofu to the wok, and stir fry an additional 1 minute.
- Transfer to a large platter or bowl for service.
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RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again