Preheat the oven to 350F. In a large bowl, whisk together the soy sauce, sherry, and cornstarch until the cornstarch is dissolved. Add the tofu and stir gently to coat. Set aside.
Spread the cashews on a baking sheet and bake until golden, 12-15 minutes. Remove from the oven and set aside.
Bring a large saucepan three-fourths full of lightly salted water to a boil. Add the green beans and cook until almost tender, about three minutes. Drain and set aside.
In a wok or large, deep frying pan over high heat, warm two tablespoons of the vegetable oil. When the oil is hot, add the ginger and stir and toss until fragrant about one minute. Remove the ginger and discard.
Using a slotted spoon, remove the tofu from the marinade, reserving the marinade. Add the tofu to the pan. Stir and toss over high heat until the tofu is hot and golden on the outside, about three minutes. Transfer the tofu to a clean bowl and set aside.
Reduce the heat to medium. Add the remaining one tablespoon vegetable oil to the pan. Add the onions and stir and toss until they begin to soften, 5-7 minutes. Raise the heat to high and return the tofu to the pan, along with the green beans, reserve marinade, stock, and chile oil. Bring the mixture to a boil, stirring constantly, until the mixture thickens, about thirty seconds.
Remove from the heat and stir in the cashews. Transfer to a serving dish and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (613g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 97 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 10340.4mg||357 %|
|Potassium 716.8mg||19 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 25.8g|
|Protein 21.7g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 295
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