Sweet 'N' Salty Cashew Tofu

My fifteen year old son Dean made dinner the other night and said I could use his recipe for SWEET ‘N’ SALTY CASHEW TOFU for my blog. We all liked it, so I will.

Method

Cut tofu into cubes and fry in olive oil in a cast iron pan on high heat, stirring just enough so it doesn’t burn. Once the tofu becomes chewy on the outside, add the cashew mix (see below), lower the heat to medium, and stir constantly. Once the flavors have merged, turn off flame and serve warm.

Cashew Mix

½ cup – cashews, chopped (or not, as in my photo)

1 Tbl. – tamari, to taste

1 Tbl. – nutritional yeast

2 tsp. – water

1 tsp. – gingerroot powder (or fresh, minced gingerroot)

1 tsp. – red pepper flakes, or to taste

1 ½ Tbl. – fresh squeezed lemon juice

2 tsp. – agave nectar

I served this with pesto rotini and  tomatoes from our garden.