Cashew Garlic Tofu (or Chicken) with Sugar Snap Peas
I think I never make a stir-fry sauce the same way twice. That flexibility is one of the creative things about making a stir-fry. You can switch out the ingredients based on what you have in your ‘fridge or what you like most. If you want a sauce that’s slightly less sweet, replace one of the tablespoons of hoisin sauce in this recipe with soy sauce. Serve it with steamed white or brown rice.
- 1 lb. extra-firm tofu or boneless skinless chicken breast cut into 1-inch pieces, drained, wrapped in a clean dishtowel to remove excess moisture, and diced, if using tofu
- 1 Tbsp. cornstarch
- 1 Tbsp. canola or vegetable oil
- 2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
- 5 cloves garlic thinly sliced
- 1/2 yellow onion chopped
- 3 carrots halved lengthwise and sliced
- 8 oz. sugar snap peas or use trimmed and halved green beans
- 2 Tbsp. hoisin sauce sold with Asian foods
- 1 Tbsp. rice vinegar or rice wine vinegar
- 1 Tbsp. mango chutney or use apricot jam or orange marmalade
- 1/2 cup cashews lightly toasted (see the Tip for directions)
- In a medium bowl, toss the chicken or tofu with the cornstarch to coat it. In a large nonstick skillet or wok, heat the oil over medium-high heat.
- When it is hot, add the chicken or tofu and cook it for 3 – 4 minutes until it is just cooked through (or lightly browned, if using tofu), drizzling it with 1 Tbsp. soy sauce about 1 minute before it is fully cooked.
- Using a slotted spoon or spatula, transfer the chicken or tofu to a clean bowl and set it aside, leaving any remaining oil in the pan.
- Add the garlic, onions and carrots to the pan and sauté them for about 2 minutes, then add the sugar snap peas and cook them for 3 more minutes until tender-crisp. (This is a good time to toast the cashews if you haven’t done so already.)
- In a small bowl, combine the remaining soy sauce, hoisin sauce, vinegar and chutney. Add the chicken or tofu and cashews to the skillet, then add the soy sauce mixture, and stir-fry until it is heated through.
- Serve it immediately over steamed rice, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Combine the oil, soy sauce, hoisin sauce, vinegar and chutney in the slow cooker, stirring well. Toss the chicken or tofu with the cornstarch as directed, and add to the slow cooker along with all the other ingredients.
- Cook on low for 5 – 6 hours or on high for 3 – 4 hours, until the chicken is cooked through. Note: the cashews soften in this recipe. If you would like them crunchy, they can be adding during last half hour of cooking. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut the chicken or tofu and refrigerate the chicken, peel the garlic, chop the onion, halve and slice the carrots, toast the cashews, prepare and refrigerate the sauce or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Serve with extra soy sauce or some Asian chili garlic sauce. Tip: Toast the cashews at 300 degrees for 3 – 5 minutes until lightly browned and fragrant, or in a dry skillet over medium-low heat for about 5 minutes. Video: Watch Jessica make it on Facebook Live. Nutritional Information Per Serving (% based upon daily values): Calories 344, Total Fat: 13g, 19%; Saturated Fat: 2g, 10%; Cholesterol: 66mg, 22%; Sodium: 539mg, 22.5%; Total Carbohydrate: 27g, 9%; Dietary Fiber: 4g, 16.5%; Sugar: 12g; Protein: 33g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!