Tofu with Green Beans and Cashews

Prep: ? |  Cook Time: ? |  Serves: 4


  • 1 carton extra firm tofu
  • 1 red bell pepper
  • 1/4 lb green beans or thin asparagus
  • 4 TBSP soy sauce
  • 2 TBSP brown sugar
  • 3 garlic cloves, minced
  • 1/4 cup water
  • 5 tsp roasted peanut oil
  • 5 green onions, sliced diagonally
  • 1/4 cup roasted cashews


  1. Drain tofu. Cut it cross wise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels.
  2. Cut bell pepper in half lengthwise, remove veins and seeds, and cut into triangles. Cut ends off green beans and cut into 2 inch lengths.
  3. Combine soy sauce, brown sugar, garlic and water in a small bowl and stir.
  4. Heat 1 TBSP peanut oil in a nonstick skillet over medium high heat. Add tofu and cook without disturbing, about 5 minutes. Turn and cook the other side. Tofu should be golden. Remove and set aside.
  5. Add another teaspoon of oil. When hot add green beans. Stir fry over high heat for 2 minutes, then add bell pepper and cook for another 5 minutes. Return tofu to pan, and season with a few pinches of salt.
  6. Pour in the soy-sauce mixture and cook, coating the tofu and peppers. Turn off heat before it reduces too much. Top with cashews, and serve over rice.

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