Cashew Tofu Stir Fry

4 tsp. Cornstarch
4 tsp. Low sodium soy sauce
1 tsp. Sesame oil
1 tsp. Oyster Sauce
1/2  - 1 tsp. Fresh ginger minced
Dash Cayenne pepper
1/2 C. cold Water
2 - 12oz boxes Firm Tofu cut into 1 inch cubes
2 Tbsp. Olive oil divided
6 Green onions cut into 1 inch pieces
1 C. Salted cashews
2 cloves Garlic minced

1. In a small bowl mix together cornstarch, soy sauce, sesame oil, oyster sauce, ginger, and cayenne pepper and water.  Set aside.

2. In a large skillet heat 1 Tbsp. Olive oil.  Add tofu and gently stir fry until golden on all sides. Remove Tofu from pan and keep warm.

3 Add 1 Tbsp. Olive oil to pan.  Stir fry onions, cashews and garlic for 1 minute.  Stir in cornstarch mixture.  Bring to boil and cook until slightly thickened.  Add tofu and gently toss until well mixed.  Serve over rice.

***I am the only pescetarian in my home so I make this and another version with beef in place of the tofu for my meat eating family.  Pictured along with the Cashew Tofu Stir Fry is bok choy cooked in olive oil, oyster sauce, ginger, and water.  It made a delicious side dish and rounded out the meal nicely.