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Ginger Cashew Tofu: quick and easy stir-fry tofu and cashews in a spicy soy ginger sauce is an easy entree recipe. Serve with steamed rice or quinoa for a complete meal.
Monday’s are for stir-fry’s and this Ginger Cashew Tofu is a perfect mix of taste with health.
Comes together in 15 minutes, this recipe is saucy, a bit of sweet-spicy and goes perfectly with noodles, rice, quinoa or any grain of choice.
Also, I wanted to keep the recipe light hence the sauce is thin or you can say almost invisible.
After all the weekend eating marathon or if you are like us, we complete tons of pending work on weekend and by the time it’s Sunday night, I have no energy to even think about food.
So after devouring mini pizza’s (each 😉 on Sunday night, I definitely wanted something healthy and quick for Weeknights Menu.
And this Ginger Cashew Tofu fits right and I’m serving this with a bowl of quinoa.
Just like any stir fry’s, this recipe of Cashew Tofu is super easy to make.
Make the sauce mix first and simply stir-fry or saute (if you prefer) everything together in the end.
It’s so easy to prepare and can even be made and kept for 2-3 days in the fridge.
Just do a quick stir fry and serve with a bowl of ready to eat or home cooked rice/quinoa/couscous or any other grain of choice.
The color is spectacular and you can make it spicier or even sweeter as per your choice.
I love such recipes as they are so quick yet flavorful. So do try this recipe today or soon as it makes a great and quick weeknight entree.
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