In order to be more available to our patients, we now use Spruce as our main form of communication.
Existing patients should direct their questions to the Spruce app for the most timely response.
The Element Minute
Join us here for brief, timely information based on questions our patients have asked.
Sheet Pan Chinese Cashew Tofu
March 16, 2021
Sheet Pan Chinese Cashew Tofu
Ingredients:
¼ c. soy sauce
¼ c. maple syrup
¼ c. water
3 cloves garlic, minced
1 inch ginger root, peeled and grated
1 tbsp rice vinegar
1 tsp sriracha
1 tbsp cornstarch mixed with 1 tbsp water
2 blocks extra firm tofu, pressed, & cut into cubes
2 heads broccoli, cut into florets
2 bell peppers
½ c. roasted cashews
Directions: Preheat oven to 425 degrees. In a saucepan, combine the soy sauce, maple syrup, water, garlic, ginger, rice vinegar, lime juice, & sriracha. Bring mixture to a boil, & remove from heat, whisk in the cornstarch & water. Bring it back to a boil, stirring constantly until it thickens (2-3 minutes).
Arrange the tofu (I used 2 blocks, the recipe called for one), & veggies on a sheet pan lined with non stick foil. Pour the sauce over the tofu & veggies. Sprinkle the cashews on top. Bake for 15 minutes, remove from the oven, & flip veggies/tofu. Bake for another 10 minutes, or until the veggies are tender.
You can serve with rice if you need more carbs!