Recipe: Mushrooms, Snow Peas, and Tofu Stir-Fry

MUSHROOMS, SNOW PEAS, AND TOFU STIR-FRY

1 1/2 pounds firm tofu, drained, pressed and cut into 1/2-inch cubes
1 cup raw cashew nuts, for topping
2 tablespoons peanut oil, divided use
2 tablespoons low-sodium tamari soy sauce
1 tablespoon peanut oil
1 medium red onion, halved lengthwise and sliced in thin slivers
2 cups sliced brown or white mushrooms
2 minced garlic cloves
1 tablespoon peeled and finely minced fresh ginger
1/2 pound snow peas, strings removed
1 tablespoon sesame oil (for topping)
hot cooked brown rice (for serving)

TO PREPARE THE TOFU:
Remove it from its packaging and pour off the water. Rinse in fresh water, then slice lengthwise into halves or thirds. Place the drained tofu in a shallow, flat pan. Slant the pan by propping up one edge to allow moisture to drain away. Drape a clean dish towel over the tofu and set a heavy casserole filled with water on top to act as a weight, pressing out the excess moisture. Let the tofu drain for 30 minutes.

TO TOASTE THE CASHEWS:
Put cashews in an ungreased skillet over medium-high heat. Stir nuts or shake pan almost constantly until cashews are evenly browned and toasted. Remove from pan immediately and set aside.

TO PREPARE THE STIR-FRY:
In a wok or large nonstick skillet, heat 2 tablespoons peanut oil over high heat. When oil is hot, add tofu cubes and soy sauce, and stir-fry until golden brown, stirring often. Remove from wok or skillet and set aside.

Heat remaining 1 tablespoon peanut oil in wok or skillet over high heat. Add onion and stir-fry 2 minutes.

Add mushrooms, garlic and ginger, and stir-fry 3 minutes.

Add snow peas and cooked tofu and cook until snow peas turn bright green, about 1 minute.

Drizzle with sesame oil and sprinkle with toasted cashew nuts. Serve over brown rice.

Makes 4 servings
Adapted from source: The Schwarzbein Principle Vegetarian Cookbook by Diana Schwarzbein, M.D., Nancy Deville and Evelyn Jacob Jaffe