Prep 0 mins
Cook 7 mins
I found the perfect recipe for showcasing the organic green onions with purple stems that I bought at the farmers' market today! From Delicious Living magazine-with a few changes. For color, the red bell pepper was added. For color AND heat, add the chilies.
- 1⁄4 cup tamari
- 3 tablespoons honey, slightly softened
- 14 ounces extra firm tofu, well drained, cut into 1/2-inch cubes
- 1 tablespoon regular sesame oil
- 1⁄2 tablespoon toasted sesame oil
- 1 teaspoon peanut oil
- 1⁄2 cup white onion, thinly sliced into crescents
- 1 lb fresh snow pea (or frozen that have been thawed)
- 1⁄2 cup red bell pepper, cut into thin strips
- 1 -2 thai red pepper, stemmed and cut into narrow strips (seed them only if you wish)
- 3⁄4 cup unsalted cashews, toasted
- 4 cups cooked jasmine rice
- sliced scallion
- minced garlic chives
- Tip: Place the tofu cubes on a wire cookie rack then place several heavy pans on top of the tofu to remove the excess water. Let stand 20-30 minutes. Doing this will allow the tofu to soak up the marinade more effectively.
- MARINADE: In a bowl combine the tamari and honey. Stir well. Add the drained tofu and toss to coat. Marinate for 20-30 minutes.
- TOFU: In a wok or large deep frying pan warm both sesame oils on high heat. Remove tofu from the marinade and add to pan. Be careful not to burn yourself when adding the tofu to the pan!
- Cook until tofu is golden brown on all sides, approximately 5 minutes. Stir often to brown evenly.
- Remove tofu to a plate lined with paper towels and set aside.
- Reduce heat to medium-high and add the peanut oil to the same pan. Saute the onion until lightly browned. Turn heat to high again, add the tofu, snow peas, bell pepper, chilies if using, and cashews.
- Cook the mixture 1-2 minutes or just until the snow peas are bright green. Stir often to avoid burning.
- Serve over jasmine rice; garnish with the scallions and chives.