Stir-fried tofu and cashews with mushrooms and bell peppers

May 3, 2010 at 10:15 pm (B plus (3 stars, like a lot), Derek's faves, East and SE Asia, Other, Tofu, Vegetable dishes)

My brother gave me the cookbook Buddha’s Table by Chat Mingkwan a few years ago.  I immediately started paging through the book, and left it open on my kitchen table.  The next day as soon as I starting looking at the recipes the pages started falling out.  I suspected that the special “layflat binding” was to blame, but when I called the publisher they assured me that they’ve been using this binding for a long time and have had no trouble with it.  They said they’d send me another copy.  They did, but two days after I received it (and before I’d made even a single recipe) the pages started falling out! I figured it wasn’t worth trying to get a third copy.

Although lots of the recipes looked good, I never did get around to trying them.  Many of the recipes call for “vegetarian or mushroom stir-fry sauce” or other pre-made sauces, which kind of turned me off.  First, I don’t tend to have them on hand.  Second, those sauces are pretty much junk.  Thus, whenever I wanted to make something Thai I always ended up using Nancie McDermott’s Thai cookbook instead.  But last week I was determined to finally try the cookbook out.   I bought some vegetarian stir fry sauce at the local Asian shop.  I figured if I liked the recipe with the stir fry sauce I could always try to figure out how to make up a similar sauce on my own.

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