Recipe of the Week: Celery, Cashew and Tofu Stir Fry

Here’s a great, healthy, and very tasty recipe courtesy of Front Door Organics, Inc. and adapted originally from a recipe on Based on my pantry supplies, I substituted the green onions with a small yellow onion, omitted the chili flakes, used 1 garlic clove, and substituted the cashews for some sliced almonds…and voila! Dinner was still exceptional.

Celery, Cashew and Tofu Stir Fry – You can substitute the tofu for another protein option of your choice if you prefer. Serves 4.

1 Tbsp tamari/soy sauce

1″ piece of peeled fresh ginger

2 Tbsp coconut oil

1 pound firm tofu

1 Tbsp dark sesame oil

3 cloves of garlic

4 ribs of celery

3 green onions, thinly sliced

1 Tbsp Chinese rice wine/ light cooking sherry

1/2-1 tsp crushed red chili flakes

3/4 cup raw cashews (4 ounces)

Wash and halve the tofu, wrap each half in kitchen towel and set aside on a large plate.

Mix tamari/soy sauce, sesame oil, and wine in a medium bowl and set aside. Mince the ginger and garlic, combine with the red pepper flakes. Remove any tough strings from the celery ribs and thinly slice on the diagonal.

In a dry cast iron skillet, lightly toast the cashews over medium-high heat, stirring often and being careful not to over toast them. Set aside. Remove the tofu from the kitchen towel and chop into 1/2-1 inch thick batons. Have everything else chopped and prepared before you start cooking.

Heat a large fry pan or wok over high heat until very hot, approx. 2 minutes. Add 1 tablespoon of the coconut oil, the celery, and the cashews; stir-fry for about 3 minutes. Transfer the mixture onto a plate.

Return the pan to high heat. Add the remaining tablespoon of oil, then lightly brown the tofu; stir-fry for about two minutes. Add the ginger-garlic mixture and the green onions, and stir-fry until fragrant, less than a minute.

Return the celery and cashews to the pan and add the reserved tamari/soy suace mixture and stir over the heat for about a minute to mix together evenly and blend flavours. Serve with steamed brown rice.


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