In the sweetest possible voice I asked Chris if he would please get me the shelves for the new pantry and he did!
While Chris was working hard moving things from one shelf to another and bringing them downstairs, I thought cashew tofu sounded awfully tempting for lunch!!!!
4 carrots, diced
4 celery stalks, diced
1 can whole water chestnuts, diced
1 medium yellow onion, diced
1/2 lb. baby portobella mushrooms, chopped
1 medium zucchini, diced
1/2 lb. Extra firm tofu, pressed and cut same size as veggies
1 heaping tbls. minced garlic
1/2 cup strong veggie broth
1/2 cup soy sauce
1/2 tsp. cornstarch
A dash of sesame oil
1/2 cup raw cashewsChop all the veggies to the same size. Chop tofu and coat in cornstarch (this makes a firm crust and helps the tofu to not break up). In a large skillet heat 2 tbls. oil over high heat. When the oil shimmers add the tofu, saute until in becomes golden brown. Now add your celery, carrots, onions, and water chestnuts, cook until crisp tender, about 5 minutes, add remaining veggies and cook for about 10 more minutes. In a large measuring cup, mix your broth, soy sauce and cornstarch together, add to the skillet and stir in. You may need to add additional water if the cornstarch thickens to much. Sprinkle with cashews.
Serve over rice. Serves 6
Chris really liked this and said he would love some packed for his lunch. So I packed 2 lunches with rice and have some left for lunch tomorrow.
I have managed to clear out the kitchen and have a great start on the "new pantry. Mushu has been a great help and supervised where all of the dry food items should go.
I somehow managed to trip over my husbands tool box and ripped the top of my foot open yet again!
I am sometimes amazed that I haven't managed to kill myself merely walking yet, in my life time! lol
I will be back in awhile to post another chinese meal for today! I have been playing with an idea in my head and well have to see if it turns out!!
Until later....buh bye!!!