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CASHEW TOFU

1 block (approx. 14 oz of tofu)
1 jar Hoisin sauce
1 Tlbs soy sauce (or tamari)
4-5 green onions sliced thin (green and white part)
3 large cloves fresh garlic minced
about the same amount of fresh minced ginger
3/4 cup cashews
2 tsp sesame oil
optional vegetables (water chestnuts, snow peas, bean sprouts, broccoli)

Start by putting on some rice to cook

To prepare the tofu, slice it into about 1/2 inch thick slices and
press it between paper towels or a kitchen towel to get as much of
the water out of it as you can. then put a few tablespoons of oil
in a non-stick fry pan and cook the tofu on med-high until it's
browned and crispy on the outside. This makes it taste much better
than mushy tofu.

Sometimes we substitute chicken for the tofu. Actually, they have
a meat substitute over here called Quorn, which is excellent. It's
not sold in the US yet, but should be starting next year.

after the tofu is cooked, add the garlic, ginger, cashews onions,
soy sauce, and sesame oil. Cook them on med-low to med for a minute
to let the flavors come out.

Then add enough hoisin sauce to cover everything. Depending upon
how thick the hoisin is, I usually add a little water to thin it
out. And add any other vegetables you want now and stir it up.

Just cook until it's hot.

Adjust the ingredients as you like. (I like lots of ginger in mine)

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