Vegan
Spicy Cashew Tofu
Rice Noodles with Cilantro
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained and cut into 1-inch pieces
- ½ cup vegetable broth
- 1 Tbsp chile paste
- 1 Tbsp soy sauce
- 1 tsp cornstarch
- 2 cloves garlic, minced
- 1 Tbsp vegetable oil
- 1 (8-oz) pkg mushrooms, sliced
- 3 carrots, cut into matchstick pieces
- 1 Tbsp minced ginger
- ½ cup chopped cashews
Instructions
- Preheat broiler.
- Arrange tofu in a single layer on a foil-lined baking sheet coated with cooking spray; broil 14 minutes or until golden.
- Whisk together broth, chile paste, soy sauce, cornstarch and garlic in a small bowl; set aside.
- Heat oil in a large skillet. Add mushrooms; sauté 4 minutes.
- Add carrots and ginger to pan; sauté 2 minutes or until crisp-tender. Remove vegetables from skillet.
- Drizzle broth mixture into pan, stirring with a whisk; cook 30 seconds or until sauce starts to thicken.
- Add vegetables to skillet; cook 1 minute or until heated through.
- Serve vegetables and tofu over Rice Noodles with Cilantro; sprinkle with cashews.
Side Dish Ingredients
- 1 (8-oz) pkg rice noodles
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cook noodles according to package directions.
- Toss noodles with cilantro.
Vegetarian Meal Plan
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