Ginger Cashew Tofu

Begin by preheating oven to 400F. Drain the tofu well and dry the block of tofu well using a clean kitchen towel. I highly recommend using a tofu press to drain as much water from the tofu as possible. Once the tofu has been drained, cut into desired shapes. I cut mine into triangles, but ~1inch cubes would work as well.

In a large bowl, whisk together the oil, soy sauce, and cornstarch well until smooth. Toss the tofu with the sauce and lay the tofu out onto a parchment lined baking tray. Bake the tofu for 20 minutes. Remove from oven, flip each piece of tofu over, then bake again for an additional 10-20 minutes until browned.

While the tofu is baking, prepare the sauce by whisking together all of the ingredients in a small saucepan.

Heat the sauce at medium heat until just thickened, whisking or stirring frequently. Set aside. In a wok or large skillet/sauté pan, heat oil at medium heat and add the bell pepper. Cook until softened and browned.

Add the sauce, reduce heat to low, and simmer for about 1 minute. Add additional water or vegetable broth if the sauce becomes too thick.

Add the tofu and cashews and stir well to combine. Serve immediately with rice for a complete meal or on its own.

Enjoy!