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“Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the tofu sticks in water for 2 hours; drain. Cut into 1-inch pieces.
  2. Heat the peanut oil over medium-high heat and saute the garlic then bok choy until tender. Add the mushrooms and saute until hot. Toss in cashews.
  3. In a small bowl, stir together the bean paste, broth, sugar, cornstarch and sesame oil. Pour into the skillet and cook, stirring, until sauce boils and thickens.
  4. Serve over rice, rice noodles, chow mein noodles, or wrapped in rice paper sheets like a burrito.

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