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Categories:
hoisin sauce sambal sesame oil water sesame seeds red bell pepper stalks celery garlic water shoots vegetable oil
Viewed: 71 - Published at: 8 years agoIngredients
- 6 Tablespoons Hoisin Sauce
- 4 teaspoons Sambal, A Thai Hot Sauce
- 2 teaspoons Sesame Oil
- 1 Tablespoon Water
- 1 Tablespoon Roasted Sesame Seeds
- 1 whole Red Bell Pepper
- 2 stalks Celery
- 2 cloves Garlic
- 1 package (14 To 16 Oz. Size) Firm Tofu
- 1 can 8 Oz Size Sliced Water Chestnuts
- 1 can (8 Oz. Size) Bamboo Shoots
- 1/2 cups Vegetable Oil Like Canola, Safflower Or Grapeseed
- 1 cup Roasted Unsalted Cashew Nuts
Method
- 1.
- In a small bowl, add Hoisin sauce, Sambal hot sauce, sesame oil, water and sesame seeds.
- With a spoon, mix, so all of the ingredients are well integrated.
- Leave aside.
- 2.
- Dice the pepper and celery.
- Mince garlic.
- 3.
- Cut tofu into bite-sized cubes.
- 4.
- With a colander, drain water from water chestnuts and bamboo shoots, and make sure to rinse with water to remove the canned smell.
- 5.
- In a large saute pan or wok over medium-high heat, add vegetable oil and allow it to head.
- Add garlic, celery and bell pepper.
- Saute for about 1 or 2 minutes, so the vegetables get slightly wilted but still has a crunch.
- 6.
- Add tofu and slightly saute.
- Add water chestnuts and bamboo shoots.
- Add the sauce and gently toss so the sauce covers the tofu and vegetables.
- Be gentle in the tossing, so the tofu stays intact.
- Finally add cashew nuts and give one last toss.
- Pair with rice.
- Serves 4-6.
