Although I have been only been writing about our grocery budgeting we have also set up a budget for basically everything else in our lives which includes dining out. That being said we have been trying to get creative at home by re-creating some of our favorite restaurant and take-out meals while still staying in our grocery budget. Tonight was one of those successful nights of dining in while eating one of our Chinese take-out favorites- Cashew Tofu Stir Fry.
Cashew Tofu Stir Fry
Serves 4- inspired by this recipe
- 1 cup raw cashews
- 14oz firm tofu, pressed and dried, cut into 1/2 inch cubes
- 1 tablespoon cornstarch
- 1.5 tablespoons + 2 teaspoons (divided) coconut oil
- 4oz shiitake mushroom caps
- 1 red bell pepper, diced
- 8oz button mushrooms, quartered
- 3 green onions, thinly sliced with whites and greens separated
- 3 garlic cloves, thinly sliced
- 1/3 cup water or vegetable broth
- 3 tablespoons garlic hoisin sauce
- 2 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave
- 1/2 tablespoon cornstarch
- 1/4-1 teaspoon chili flakes
Preheat oven to 350F. Place the cashews on a sheet pan and toast in the oven for 7-10 minutes, until lightly toasted.
Whisk together all the ingredients for the sauce and set aside.
Toss the tofu cubes with the cornstarch.
Heat the 1.5 tablespoons of coconut oil in a wok over medium-high heat. When the wok is hot add the tofu and cook until lightly browned; make sure to toss frequently. Remove from the wok with a slotted spoon and set aside.
Add the remaining 2 teaspoons of coconut oil to the wok and add the mushrooms and peppers. Cook for 4 minutes, tossing frequently and then add the garlic and the whites of the green onions. Cook until veggies are tender; about 6-8 minutes. If necessary add a small amount of water if the veggies look dry – start with 1 tablespoon.
Add the tofu and cashews to the veggies and gently toss to combine. Whisk the sauce once more and then pour the sauce over the stir fry. Give everything a bit toss and cook just until the sauce thickens; 2-3 minutes. Top with the greens of the green onion.
I served this up with some short grain brown rice and my husband and toddler devoured it. I have to thank my husband for being my taste tester during this whole process because unfortunately my cold is getting in the way of my ability to taste my food – please tell me this will pass! Anyways now I’m on to plan our next restaurant/take-out meal at home!
What is your favorite take-out meal?
Looks delicious! 🙂