Ingredients

2 tbsp vegetable oil 3/4 cup unsalted cashews 10 oz (300 g) firm tofu, cut into 1 in (2.5 cm) cubes 1 red onion, thinly sliced 2 carrots, thinly sliced 1 red bell pepper, seeded and chopped 1 celery stalk, chopped 4 cremini mushrooms, sliced 6 oz (175 g) bean sprouts 3/4 cup vegetable or chicken stock 2 tbsp soy sauce 2 tsp Asian chile-garlic sauce 1 tsp cornstarch

Description

This Quick And Easy Dish Takes Advantage Of Tofu’s Ability To Take On Other Flavors.

View Full Recipe