Cashew Crunch

Ingredients:

6 tablespoons soy sauce
¼ cup oyster sauce
4 teaspoons sesame oil
¼ cup water
1½ teaspoons sugar
¼ cup canola oil
2 carrots peeled, julienned
4 cups broccoli
1 package (14 ounces) extra-firm tofu, cut into cubes
4 garlic cloves, minced
3 teaspoons bottled minced ginger
½ of 13.25-ounces package whole wheat rotini

Supplies:

2 one-gallon freezer bags, labeled

On hand for each entrée:

1 cup roasted cashew nuts

Directions:

1. Bring 5 cups water mixed with 1 tablespoon salt to boil in a large stockpot. Pour in dry rotini and cook until pasta is al dente.

2. Meanwhile, combine soy sauce, oyster sauce, sesame oil, water, and sugar in a small bowl.

3. Heat 4 tablespoons canola oil in a large skillet. Stir-fry carrots and broccoli for 2 minutes. Add cubed tofu; stir-fry for 4 minutes. Add garlic and ginger and cook for 1 minute. Add sauce mixture. Stir to coat.

4. Divide mixture in half. Place first half over noodles and stir to coat. Top with cashews just before serving. Place second half in 1 one-gallon freezer bag and freeze.

To Serve:

1. Defrost in refrigerator and reheat in microwave. Top with roasted cashews, serve warm.

Yield: 2 entrees, 4 servings each
Freeze up to: 4 months
 

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Fried Rice with Edamame and Tofu

Asian Noodle Bowl