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Spicy Tofu with Cashews

Spicy Tofu with Cashews

Get Ready

Servings: Serves 4

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

This colorful stir-fry combines tofu, crisp vegetables, and crunchy cashews with a piquant sauce. Fresh pineapple would be the ideal way to cool off after this spicy entree. To make the dish completely vegetarian, use soy sauce instead of fish sauce.
1 cup Rice, jasmine, dry
12/3 cup Water
2 tablespoon Brown sugar
1/4 cup Lime juice
1/4 cup Fish sauce
2 tablespoon Vegetable oil, divided
1 pkg Extra firm tofu, drained, patted dry, and cut into 1- inch cubes
1 tablespoon Sauce, chili garlic
2 teaspoon Minced fresh ginger
1 lb Vegetables, Thai stir fry, fzn
2/3 cup Dry roasted, unsalted cashews
1/2 cup Thinly sliced fresh basil leaves

directions:

Note: Chili garlic sauce can be found in the International aisle. If you can't find any, substitute 1/2 tsp. each minced garlic and Tabasco sauce. Add more if you want more heat.
1. Add rice to a medium saucepan, rinse, and drain, keeping rice in pan. Add water and bring to a simmer over high heat. Stir well. Cover and reduce heat to medium-low. Cook for exactly 10 minutes, then remove from heat. Do not remove lid. Set aside.
2. While rice is cooking, whisk together brown sugar, lime juice, and fish sauce in a small bowl. Set aside.
3. In a large nonstick skillet or wok, heat 1 Tbsp. of the oil over medium-high heat. When hot, add tofu and cook until it's lightly browned, about 6 to 8 minutes. Transfer tofu to a plate and cover loosely with foil to keep warm.
4. In same pan, add remaining 1 Tbsp. oil. When hot, add chili garlic sauce and ginger. Cook and stir until fragrant, about 1 minute. Add frozen vegetables and cook and stir about 2 minutes.
5. Re-whisk sauce. Add sauce and cashews to vegetable mix. Bring to a simmer, then add reserved tofu and basil. Toss to heat through, about 1 minute.
6. Remove lid from rice and fluff with a fork. Divide rice and tofu among four plates. Serve immediately.
Suggestion: Use frozen stir-fry vegetable mix with sliced onions and green, red, and yellow bell peppers.
Source: Hannaford fresh Magazine, May - June 2008

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Quantity Ingredients coupon
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1 cup Rice, jasmine, dry  
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12/3 cup Water  
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2 tablespoon Brown sugar  
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1/4 cup Lime juice  
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1/4 cup Fish sauce  
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2 tablespoon Vegetable oil, divided  
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1 pkg Extra firm tofu, drained, patted dry, and cut into 1- inch cubes  
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1 tablespoon Sauce, chili garlic  
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2 teaspoon Minced fresh ginger  
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1 lb Vegetables, Thai stir fry, fzn  
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2/3 cup Dry roasted, unsalted cashews  
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1/2 cup Thinly sliced fresh basil leaves  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 571 kcal (29%)
Calories from Fat 288
Total Fat 32 g (49%)
Saturated Fat 14 g (70%)
Cholesterol 4 mg (1%)
Sodium 107 mg (4%)
Total Carbohydrates 77 g (26%)
Dietary Fiber 12 g (48%)
Protein 30 g (50%)
Vitamins
Vitamin A 5806 IU (16%)
Vitamin C 22 mg (24%)
Minerals
Calcium 269 mg (21%)
Iron 14 mg (78%)
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