We travel around the world to Southeast Asia for this popular dish, here given with a vegetarian twist. . .if you like mushrooms, this is your dish. . . .
–tofu (extra firm; 7 ounces; cut into one-half inch blocks; press with paper towels to absorb moisture)
–white mushrooms (fresh, 6 to 8, chopped into one-half inch pieces)
–green onions (3, chopped)
–light brown sugar (3 heaping tablespoons)
–lemon juice (3 squirts)
–fish sauce (2 tablespoons)
–cayenne (one-quarter teaspoon; or to taste)
–cilantro (dried, 1 tablespoon)
–mint (dried, 1 tablespoon)
–cashews (small handful)
–salt to taste
–extra virgin olive oil to taste
1 – Cut tofu into one-half inch blocks; press with paper towel to absorb moisture. Place in a covered baking dish.
2 – Add chopped mushrooms and chopped green onions on top.
3 – Spread light brown sugar over the dish.
4 – Season with lemon juice, fish sauce, cayenne, cilantro, salt, mint, and extra virgin olive oil. Sprinkle cashews on top. Do not stir when these ingredients are added.
5 – Microwave on high for 6 minutes.
6 – Serve the hot dish right from the microwave, atop rice if desired (but no necessary).
–recipe inspired by Real Simple