During one of my visits home I had a particular craving for a dish that contained both tofu and pineapple and as I searched the web I came upon a recipe that fulfilled my every craving, Pineapple Tofu Stir-Fry. Since I have discovered this recipe I have used the basics of the sauce to make dozens of other variation of this original stir-fry. Below I have posted one of my favorite variations.
MANDARIN ORANGE, CASHEW STIR-FRY
Your favorite stir-fry vegetables (shown above carrots, snow peas and broccoli)
1 teaspoon canola oil
2 teaspoons fresh ginger
1 tablespoon garlic
1 small can mandarin oranges
1/4 cup cashews, or enough to please your love of cashews (I always put more 🙂 )
Crushed Red Pepper, to taste (optional)
Enough rice to satisfy 2, about 1 1/2 cups instant rice
3 tablespoons mandarin orange juice, reserved
5 teaspoons rice vinegar
1 tablespoon soy sauce
1 tablespoon ketchup
2 teaspoon brown sugar
1 teaspoon cornstarch
- Prepare sauce by whisking all ingredient for sauce together.
- Saute ginger and garlic in oil over medium high heat until fragrant. Add your stir-fry vegetables, cook until desired tenderness. Lastly add mandarin oranges, cashews, sauce and crushed red pepper. Stir constantly, cook until sauce boils and thickens.
- Serve over cooked rice.
YUM! Please look at the original recipe it is also fantastically delicious!