Ingredients
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1 lb firm tofu or 1 lb extra firm tofu, cut into 1/2 inch cubes
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3 tablespoons corn oil or 3 tablespoons soy oil, divided
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1/4 cup dry sherry
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3 tablespoons soy sauce
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1 1/2 teaspoons cornstarch
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2 cups snow peas
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2 whole green onions, minced
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1/2 cup sliced water chestnuts or 1/2 cup quartered water chestnut
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1 teaspoon minced roasted garlic
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1/2 cup roasted cashews
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3 tablespoons lemon juice
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1/4 teaspoon fresh ground black pepper
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2 tablespoons minced fresh yellow onions
Instructions
- Fry the tofu, covered, in 1 tablespoon of the oil until the tofu is nicely browned; remove from heat.
- In a small bowl, mix together the sherry, soy sauce, and cornstarch; pour over the tofu, stir well, and set aside to marinate.
- Remove the ends and strings from snow peas and cut each one into 2 to 3 pieces.
- Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.
- In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.
- Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture.
- Serve immediately with rice or noodles.