General Tso's Tofu with Cashews and Water Chestnuts

Inspired by VeganYumYum's General Tso's Tofu with Bok Choy and Shitake Mushrooms.

Difficulty: Super Easy
Time: Typical Weeknight



INGREDIENTS:

1 pkg extra firm tofu
1 egg
2/3 c cornstarch
garlic powder to taste
crushed red pepper to taste
sesame seeds
vegetable oil for basting

1 onion, diced
1 red bell pepper, diced
1/3 - 1/2 c baby portobello mushrooms, sliced
1/2 c broccoli
1 can water chestnuts
handful of cashews (unsalted or salted but rinsed)
minced garlic to taste
dash of soy sauce
salt and pepper to taste
olive oil for sauteeing

2-1/2 T white wine vinegar
2-3 T honey
6 T soy sauce
1 vegetable bullion cube
crushed red pepper to taste
2-1/2 t powdered ginger
cayenne to taste
cornstarch to thicken




1. Preheat oven to 415. Drain, dry, and cube tofu. Beat egg in small dish and combine cornstarch, garlic powder, crushed red pepper, and sesame seeds in separate small dish. Dip tofu cubes first into egg, and then into the cornstarch mixture. Place on greased cookie sheet and baste with small amount of vegetable oil. Bake for 40-50 mins.

2. In wok, sautee onion, red bell pepper, mushrooms, broccoli, garlic, water chestnuts, and cashews in hot olive oil. Add dash of soy sauce and salt and pepper to taste.

3. In small saucepan, heat vinegar, honey, soy sauce, bullion, crushed red pepper, ginger and cayenne. Add a small amount of cornstarch to thicken.

4. Add baked tofu and sauce to vegetable mixture and serve over rice or quinoa if desired.



Serves 4 (serving size ~ 1 c)

NUTRITIONAL INFO (per serving):
377 calories (110 calories from fat)
12 g fat
215 mg sodium
17.5 g protein