Cashew Ginger TofuSubmitted by: ERIKA00177
Introductionfrom Eat Drink and Be Vegan by Dreena Burton. Super easy!! from Eat Drink and Be Vegan by Dreena Burton. Super easy!!
1/3 cup cashew butter
3Â½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
Â¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced Â¼â€“Â½ -in (5â€“10-mm) thick squares and patted to remove excess moisture
Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.
Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.
Number of Servings: 4
Recipe submitted by SparkPeople user ERIKA00177.