Sherry Tofu and Snow Peas

INGREDIENTS

3 Tbsp extra virgin olive oil
1 lb extra firm tofu, cut into 1/2 inch cubes
1/4 cup dry sherry
3 Tbsp tamari
1 1/2 tsp cornstarch
2 cups snow peas, trimmed
2 whole green onions, minced
2 Tbsp minced fresh yellow onions
1/2 cup sliced water chestnuts or quartered water chestnuts
1 tsp minced roasted garlic
1/2 cup roasted cashews
3 Tbsp lemon juice
1/4 tsp pepper

DIRECTIONS

Over medium heat, heat 1 tablespoon of the oil. Fry the tofu, covered, until the tofu is nicely browned; remove from heat.

In a small bowl, mix together the sherry, tamari, and cornstarch; pour over the tofu, stir well, and set aside to marinate.

Cut each snow pea into 2 to 3 pieces. Blanch the snow peas in boiling water for 1 to 2 minutes, then plunge them into very cold water to halt further cooking.

In a skillet or wok heat the remaining 2 tablespoons of oil and saute the green onions, minced yellow onion, water chestnuts, and garlic for 4 minutes; add the snow peas and cashews and stir well.

Add the tofu together with the marinade, lemon juice, and pepper and cook for 3 to 5 minutes or until the snow peas and sauce reach desired texture. Serve immediately with rice or noodles.