Cashew Ginger Stir Fry

Ingredients


Colored Bell Peppers - cut into 2" long strips. - 2 cups
Fresh Beans - 2" inch long strips - 1 Cup
Baby Carrots - cut into 4 pieces lenght wise - 1 Cup
Extra Firm Tofu cut into 2" Cubes - 1.5 Cups
Salted Cashew - 3tbsp
Toasted Sesame Seed 1 Tbsp (add to your preference)
Soy Sauce  2 Tbsp
Rice wine vinegar - 1 Tbsp
Tamarind Paste - 1 Tsp
Fresh Grated Ginger -  1 Tbsp
Red Chilli Paste - 2 Tsp (more for spicier food)
Sesame Oil - 1 Tbps + 1 Tbsp

In a wok heat 1 Tbps sesame oil, Add the diced Tofu and saute with wok Open until tofu browns on all sides. This does take longer than it seems, since tofu has a lot of water. Set the Tofu aside. 

Now ad the remaining Sesame Oil to the wok, and once the sesame oil is really hot, add all the vegetables. cook on open flame for 3-4 minutes. The Veggies will lose color if you over cook them or cover them.  Add the soy sauce, vinegar, tamarind paste , grated ginger and the chillie paste. Add the already sauteed tofu. Toss them together and cook on high heat for another 3 minutes.  Add Cashew and Sesame Seed. Serve Hot with Rice!

If you like a sweeter note, add a little brown-sugar to the mix and toss.