Spicy, Garlicky Cashew Tofu
I haven't tested this recipe yet, but it looks delicious. It's adapted from a chicken recipe that appeared this week in the New York Times food section. The original recipe called for three pounds of chicken, so you can do the tofu calculations accordingly. (I'd do 1-2 packages for a potluck and save any remaining marinade). If you try this recipe let us know how it is.
1 cup roasted, salted cashew nuts
6 tablespoons chopped cilantro, with some stems
1/4 cup canola or safflower oil
4 garlic cloves, roughly chopped
2 tablespoons soy sauce
2 teaspoons brown sugar
1-2 jalapeno peppers, sliced
1 lime, juiced
Salt and pepper to taste
1-3 (use your judgment) packages of extra firm tofu
1. In a blender or food processor, combine nuts, 2 tablespoons cilantro, oil, garlic, soy sauce, sugar, jalapeno, lime juice and 2 tablespoons water. Blend until smooth, scraping down sides as necessary. Taste and season with salt and pepper.
2. Cut tofu into slabs or fingers or bite-sized pieces and coat with the marinade. If you want, you can let it marinate at room temperature or in the fridge for a bit.
3. Preheat broiler or grill (or if you don't have a broiler or grill, turn your oven on reasonably high). Cook the tofu until the marinade is brown/bubbling and/or the tofu is firm and/or however long you like.
4. Sprinkle with remaining cilantro and serve with any remaining cashew mixture.