I really like combining organic tofu and tempeh in a recipe. The contrasting textures are so satisfying. Cashew nut butter is so delicious, especially when combined with Asian ingredients such as toasted sesame oil, mirin, and good quality Fair Trade curry powder.
Prep Time: 25 minutes
Yield: 4 servings
¼ cup cashew nut butter
3 tbsp. tamari
2 tbsp. mirin
2 tbsp. toasted sesame oil
1 tbsp. curry powder
¼ cup olive oil – divided
8 oz. firm tofu, rinsed and cut into ½-inch cubes
8 oz tempeh, cut into ½ – inch cubes
3 cloves garlic, minced
½ tsp. dried rosemary
1 red onion, thinly sliced
1 sweet red pepper, thinly sliced
1 carrot, grated
2 stalks broccoli (florets and stalks), sliced
1 tbsp. tamari
8 oz. thinly sliced kale or spinach
In a bowl, whisk together cashew butter, tamari, mirin, sesame oil and curry powder. Set aside.
1. In large wok, heat 4 tbsp oil over high heat; stir-fry tofu and tempeh for about 10 minutes or until golden. Transfer tofu and tempeh to cashew curry sauce; stir to coat. Set aside.
2. Add remaining 1 tbsp of oil to wok over medium heat. Add garlic, rosemary and onion. Stir-fry for about 5 minutes or until onions are browned. Stir in red pepper, carrot, broccoli, tamari and 2 tbsp water. Cover and cook until vegetables are tender, about 5 minutes.
3. Add kale, with ¼ cup water. After 2 minutes, add tofu and tempeh to stir-fry. Cook for 2 minutes or until kale is wilted and tofu and tempeh is heated through.
Come visit me September 7th at Harbourfront Centre’s Hot & Spicy Food Festival! I’ll be demonstrating this recipe live at 2pm at the Boulevard Tent. For more info visit the Hot & Spicy Food Festival’s website.