Prep time15 mins Cook time15 mins Total time30 mins 

  • Garlic, minced – 1
  • Onions, chopped – 1
  • Carrots, thinly sliced – ½ lb.
  • Snow peas, ends trimmed – ½ lb.
  • Tofu, super-firm – 1 lb.
  • Corn starch – 1 tbs. + 2 tsp.
  • Soy sauce – 2 tbs.
  • Rice vinegar – 1 tsp.
  • Brown sugar / sweetener – ½ tbs.
  • Tomato paste – ½ tbs.
  • Chicken stock – ½ cup
  • Grapeseed / canola oil – 2 tbs.
  • Lemon, juiced – ½
  • Roasted cashews – ¼ cup
  • Green onions, chopped – 1 bunch

Prep

  1. Garlic / Onions / Carrots / Snow Peas – prep as directed
  2. Tofu – Chop into ½” cubes

Make

  1. Toss tofu with 1 tbs. of corn starch and season with salt & pepper
  2. Make sauce by mixing together soy sauce, vinegar, sweetener, 2 tsp. corn starch, tomato paste, and chicken stock
  3. Heat a wok over medium-high heat. Add 1 tbs. oil and then tofu to heated oil. Sauté tofu until outside is golden. The corn starch should also help it form a crispy crust. Remove from pan and set aside
  4. Return pan to medium-high heat, and add remaining oil. Add minced garlic and then chopped onions with a dash of salt. Sauté onions until softened, ~2 minutes
  5. Add carrots with a dash of salt. Stir-fry for 4 minutes and then add sliced snow peas, also with a dash of salt
  6. Add tofu back in shortly after the carrots. Push all ingredients to the side of the pan to form a donut in the middle. Give sauce mixture a stir in case corn starch has sunk to bottom. Pour into the center of the pan. Wait for mixture to darken and bubble a lot. Then toss to coat everything
  7. Cook for another minute and then remove from heat and add lemon juice and cashews. Season to taste with salt & pepper. Enjoy with chopped green onions and serve with rice!