This colorful, refreshing and nourishing dish is published the second edition of my cookbook L’Érable, C’est bon en sirop! It’s one of my niece Valérie Gagnon’s favorite dishes to cook tofu. She enjoys exploring new ways to prepare healthy foods and it is with great enthusiasm that I share her recipe which she frequently prepares for her little family.
Servings: 4
In a small saucepan, over medium heat, bring the maple syrup, tamari and sambal oelek to a boil. Pour the dissolved cornstarch in a stream into the saucepan, stirring constantly with a spoon. Simmer over low heat until the sauce sticks to the spoon.
Tofu and Vegetables: Coat the tofu cubes with cornstarch and shake to remove excess (this step can be done in a plastic bag). In a large skillet over medium-high heat, heat the oil and brown the tofu, pat dry on paper towels and keep warm.
Cook the ginger and garlic in the pan for 30 seconds, add the peppers and snow peas. Cook, about 5 minutes, until the vegetables are tender and slightly crunchy. Add the green onions and edamame and cook for 3 more minutes.
Add the tofu, cashews and sauce. Cook for 1 minute, stirring constantly, until the mixture is coated with the sauce.
Serve over a bed of hot rice.
Ingredients
Directions
In a small saucepan, over medium heat, bring the maple syrup, tamari and sambal oelek to a boil. Pour the dissolved cornstarch in a stream into the saucepan, stirring constantly with a spoon. Simmer over low heat until the sauce sticks to the spoon.
Tofu and Vegetables: Coat the tofu cubes with cornstarch and shake to remove excess (this step can be done in a plastic bag). In a large skillet over medium-high heat, heat the oil and brown the tofu, pat dry on paper towels and keep warm.
Cook the ginger and garlic in the pan for 30 seconds, add the peppers and snow peas. Cook, about 5 minutes, until the vegetables are tender and slightly crunchy. Add the green onions and edamame and cook for 3 more minutes.
Add the tofu, cashews and sauce. Cook for 1 minute, stirring constantly, until the mixture is coated with the sauce.
Serve over a bed of hot rice.
