🥄Ingredients:
🔸1 block firm tofu, pressed and cubed
🔸2 tablespoons soy sauce
🔸1 tablespoon maple syrup or honey
🔸1 tablespoon cornstarch
🔸2 tablespoons oil
🔸1 bell pepper, sliced
🔸1 carrot, julienned
🔸1/2 cup unsalted cashews
🔸Cooked rice or whole-grain noodles for serving
🥄Instructions:
Press the tofu to remove excess water, then cut it into cubes.
In a small bowl, whisk together soy sauce, maple syrup (or honey), and cornstarch. Set aside.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook until all sides are golden brown. Remove tofu from the skillet and set aside.
In the same skillet, add another tablespoon of oil.
Add sliced bell pepper and julienned carrot. Stir fry until the vegetables are tender-crisp.
Add the cooked tofu back into the skillet.
Pour the sauce over the tofu and vegetables. Stir well to coat everything evenly.
Toss in the unsalted cashews and cook for an additional 1-2 minutes until the cashews are warmed through.
