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Tofu, Sweet and Sour w/Mushrooms and Cashews (P, TNT)
Source: Unknown (I think The Enchanted Broccoli Forest)
Serves: 4

1/4 cup lemon juice
1/4 cup tamari sauce
1/3 cup water
1/4 cup tomato paste
2 tbsp. honey
1 tsp. minced ginger root
4 cloves garlic, minced (I used 10 cloves, we like garlic)
Pinch of black pepper
1 lb. (500g) firm tofu, cubed
1 EACH sweet green and red pepper
4 cups mushrooms (button, or try a mixture of a variety of mushrooms)
8 green onions, chopped
2 tsp. peanut oil
1 cup toasted cashew pieces (see directions about toasting cashews)

To toast cashews: In wok or deep skillet, cook cashews over medium-high heat, stirring constantly, 3 to 5 minutes or until golden brown).

In large bowl, whisk together lemon juice, tamari, water, tomato paste, honey, ginger, garlic, and pepper.

Add tofu; toss until well coated. Cover and refrigerate for at least 2 hours, or up to 24 hours.

Cut peppers into strips about 2-1/2" long x 1/2" wide. Cut mushrooms into quarters.

Heat wok or deep skillet over high heat. Pour in oil; swirl wok to evenly coat sides. Add peppers; stir-fry 3 minutes. Add mushrooms; stir-fry 3 minutes. Add tofu with marinate and green onions; stir-fry 1 minute or until heated through. Toss in cashews. Serve immediately.

Serve over fresh noodles or brown rice.

Poster's Notes:
I just tried this recipe and my very critical kids even ate it and they usually do not go for tofu.

Posted by Adina Rosenstein

Nutritional Info Per Serving: N/A