Cashew Tofu
From: Chris Olson & Megan Wyckoff

I've found that you can substitute fried tofu for ch***en in chinese recipes pretty well.

Here's one of our favorite recipes:

• 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, etc)
• rice

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.

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.

If you couldn't tell, I usually don't follow a strict recipe with this.
Just throw things in, and it usually turns out pretty good.
I like to add some hot chilis to mine for flavor.

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