tofu with lamb and cashews

Ingredients

• Servings: 4
• 1 (16 ounce) package firm tofu, cut into 6 slices
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons chili garlic sauce
• 2 tablespoons vegetable oil
• 2 boneless lamb loin chops, cut into bite sized pieces
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 2 cups cooked brown rice
• 1/3 cup chopped green onions
• 1/3 cup cashews

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. let stand 30 minutes. then cut tofu into 1/2 inch cubes.
• in a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.
• warm oil in a large skillet over medium-high heat. stir in lamb, and cook 2 minutes, stirring constantly. stir in ginger and garlic. then stir in tofu, and cook until golden, about 4 minutes.
• stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. remove from heat. serve over cooked rice garnished with green onions and cashews.