This section of our website features a recipe from our talented chefs. Check in each month to find a new recipe which will tantalize your taste buds! «View Previous Month
 | This month’s delicious recipe comes from Chef William Delaney located at the Delta Sydney in Sydney, Nova Scotia. |
Vegetarian Cashew Coconut Tofu
CASHEW COCONUT SAUCE | |
1 CUP OF CASHEW BUTTER | 3 OZ TAMARI SOYA SAUCE |
1 CAN OF COCONUT MILK | 3/4 CUP OF SESAME OIL |
1/2 CUP OF BROWN SUGAR | 2 TSP OF GARLIC POWDER |
1 TSP OF FRESH MINCED GINGER | 2 TSP OF ONION POWDER |
| 1 ½ TSP OF CRUSHED CHILIES | 1 ½ CUPS OF WATER |
| ZEST AND JUICE OF ONE LIME | |
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Method | |
Blend all the above ingredients in a food processor. |
Helpful hint to have sauce heated already in separate saucepan before pouring over the tofu and vegetables. |
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| TOFU | |
3 Cups of cubed tofu | 1 cup of cauliflower florets |
1 cup of sliced red onions | 2 mango, peeled and chunked |
1 red and 1 green pepper, sliced | 1/2 cup of mandarin oranges – drained |
| 1 cup of broccoli florets | 1/2 cup of sugar snap or sno peas |
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| Method | |
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Saute onions in sesame oil quickly with tofu until onions and tofu lightly browned. Add broccoli, cauliflower, peas and peppers. Saute broccoli and cauliflower nearly cooked, but still firm. Add mandarin oranges and mango. Add sauce. Toss and coat vegetables and tofu. SERVE OVER YOUR FAVOURITE RICE, PASTA OR NOODLES. GARNISH YOUR CASHEW COCONUT TOFU WITH CHOPPED CASHEWS AND CHOPPED FRESH CILANTRO. |