Cashew Celery
Updated Oct. 12, 2023
- Total Time
- 20 minutes
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons cornstarch
- ¼cup vegetable stock or water
- 2½tablespoons Shaoxing rice wine
- 4teaspoons soy sauce or tamari
- Neutral oil
- 4 to 6celery stalks (about 8 ounces), trimmed and sliced diagonally
- 1(1-inch) piece fresh ginger, peeled and finely chopped
- 2garlic cloves, finely chopped
- 3scallions, trimmed and sliced
- 6ounces dark, leafy greens (such as gai lan, choy sum, kale or spinach), halved lengthwise if they’ve got thick stems, then cut into 2-inch lengths
- 5ounces five-spice-flavored or plain extra-firm tofu, cut into ½-inch-thick strips
- 1cup roasted, unsalted cashews
- Kosher salt
- Toasted white sesame seeds, to serve
- Cooked white or brown rice, to serve
Nutritional analysis per serving (4 servings)
299 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 12 grams protein; 507 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the cornstarch, stock, rice wine and soy sauce in a bowl and whisk until smooth; set aside.
- Step 2
Heat a wok or large skillet over medium-high. Once it’s hot, add 1 to 2 tablespoons of oil, along with the celery. Cook, tossing, for 2 to 3 minutes, until the celery is slightly softened; push it to the side. Add the ginger, garlic and three-quarters of the scallions, then toss for 30 seconds until fragrant. Add the greens and toss for 1 to 2 minutes until slightly wilted. Toss in the tofu and cashews and stir fry for another 1 to 2 minutes, until the tofu is warmed through.
- Step 3
Stir the cornstarch mixture, then swirl it into the wok or skillet and toss until the sauce thickens and coats everything. Taste and season with a little salt, if needed.
- Step 4
Top with the remaining scallions and the sesame seeds; serve with rice.
Private Notes
Comments
This was delicious, and the whole family declared it so. I had to make a few mods based on what I had on hand -- leftover Sauvignon Blanc instead of rice wine for the sauce, and a can of drained chickpeas instead of tofu. Wouldn't change a thing!
Delicious weeknight meal with ingredients we always have available. The cashews and celery play well off one another. Similar to others, I pan fried the tofu first for better texture. I also doubled the sauce as the original seemed a bit skimpy and was happy I did. It is a light flavored sauce and doubling ensured that it coated everything nicely and was substantial enough to add flavor to the rice.
Excellent. Pressed the tofu then ripped it into pieces. Tossed with about 2 TB oil and 5-spice powder. Spread onto sheet pan and roasted it at 425° for about 30 minutes, stirring periodically. Gives tofu such great texture. Increased amount of celery and tripled the sauce. Soooooo good!!!
Delicious! I marinated the tofu in 5-spice, cayenne and a squeeze of lemon juice. I used salted cashews but I would actually recommend that!
Ooh and, I used about 300grams in stead of 170 of the greens. Could have used even more.
This was excellent! Skipped the tofu but otherwise followed the recipe. Used spinach because that's what I had - next time I'll use kale or chard.
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