Spicy Fried Tofu with Peppers and Cashews
Back to listIngredients:
- 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-stemmedde-seededcut into quarters lengthwiseand julienned
- 1 cup oranges or 1 cup yellow pepper de-stemmedde-seededcut into quarters lengthwiseand julienned
- 1 cup green pepper destemmeddeseededcut into quarters lengthwiseand julienned
- 1 cup green onion thinly sliced
- 2 jalapenos de-stemmedde-seededand diced
Steps:
- 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