10 green onions
4 cloves garlic, minced
Fresh ginger (large thumb-sized), finely grated
1 12-oz. package extra-firm tofu, diced
1 bunch cilantro, chopped
1/3 C. chopped cashews
Stir-fry quickly in a hot wok, using peanut or canola oil, adding ingredients one at a time in the order above. Add:
½ tsp. Vulcan’s Fire Salt (from The Spice House)
½ tsp. crushed Aleppo pepper
½ tsp. freshly ground black pepper
2 tsp. sesame oil
2 Tbl. soy sauce
4 Tbl. oyster sauce
1 Tbl. Mirin (sweetened Saki, found in well stocked grocery stores)
Combine by tossing quickly, and serve on romaine lettuce leaves. Wrap the lettuce around the filling and eat like a taco. Serves 2 (or 4 if you can control yourself).
This recipe may also be used in our chilly SoCal winter nights J by serving with angel hair pasta instead of the lettuce. If you do that, it’s also nice to add finely julienned slices of cucumber, to add some extra crunch.
