Name: Cashew Crunch Recipe
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; 2 one-gallon freezer bags, labeled

Ingredients

Units Scale

6 tablespoons soy sauce
1/4 cup oyster sauce
4 teaspoons sesame oil
1/4 cup water
1 1/2 teaspoons sugar
1/4 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
1/2 of 13.25-ounces package whole wheat rotini

Supplies:

2 one–gallon freezer bags, labeled

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Instructions

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

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

Freeze up to: 4 months