Bhakti Chai Stir-Fry
Sep 25, 2017
2 cup Bhakti Chai, semi-sweet
1 and 1/4 tablespoons hoisin sauce
1/2 tablespoon Sriracha
1/2 teaspoon red wine vinegar
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
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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