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Bhakti Chai Stir-Fy

Ingredients
Sauce:
  • 2 cup Bhakti Chai, semi-sweet
  • 1 and 1/4 tablespoons hoisin sauce
  • 1/2 tablespoon Sriracha
  • 1/2 teaspoon red wine vinegar
  Stir-Fry:
  • Half an onion chopped
  • 1/2 red bell pepper chopped
  • 1/2 yellow bell pepper chopped
  • 2 handfuls of snap peas
  • 3 carrots grated
  • 1 teaspoon minced fresh ginger
  • 1 package medium firm tofu (14 oz.)
  • 1/2 cup cashews
  • 1/2 tablespoon coconut oil
  • 1 package of glass noodles or rice
Preparation
  • Remove tofu from the package and place it between a few folded paper towels for about 10 minutes, refreshing halfway through.  This will absorb excess moisture. Pre-heat oven to 425 degrees.
  • Slowly slice tofu block in half with a knife lengthwise, remove the top and place it next to the bottom slice.
  • Slice tofu into even cubes.
  • Place tofu cubes on a large baking sheet and place in oven for 30 minutes. Flip them halfway through to make sure all edges turn golden brown.
  • Prepare your noodles or rice as directed.
  • Whisk together sauce ingredients in a bowl until well combined and set aside.
  • Heat a large skillet on medium-high heat with coconut oil for a few minutes.
  • When skillet is hot, add onions, peppers, peas, carrots and ginger. Saute for 30 seconds.
  • Add sauce, stir together for 30 seconds.
  • Add tofu and cashews. Reduce to a simmer and let sit for 5 minutes.
  • Serve over glass noodles or rice.

Courtesy of Tara of The Food Pervert

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