Tofu, Cashews, and Vegetables

         Yield: 4 Servings
Categories: Asian, Tofu, Vegetables

1 tb Light soy sauce 1 tb Water 1/2 ts Cornstarch 2 ts Honey 1 ts Hot bean sauce 2 ts Sweet bean sauce 3 tb Peanut oil 1 Carrot; in 1/2" cubes 1 Zucchini; in 1/2" cubes 2 1/2 oz Bamboo shoots; in 1/2" cubes 8 oz Tofu; in 1/2" cubes 1/2 c Frozen green peas 1/2 c Roasted, unsalted cashews Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138