Orange-cashew tofu with cabbage and kale

Making dinner for myself again tonight and I didn’t want to wait on rice to cook, so I made this tofu stir-fry to go with some wilted greens.

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Tofu: pan-fried in my trusty cast-iron skillet with a little olive oil and a pinch of salt, then set aside.

Greens: shredded green cabbage and half a bunch of kale, just wilted in another skillet with a little oil or water.

The rest: minced shallot, red bell pepper, and a handful of whole cashews sauteed/toasted in the cast iron. Juice of one orange, two microplaned garlic cloves, and a splash each of soy sauce, rice vinegar, toasted sesame oil, and hot sauce make up the sauce, which gets a quick simmer in the other skillet before adding in the sauteed shallots and bell pepper, cashew, and tofu cubes. Finished with two green onions and a few sprigs of roughly chopped cilantro.

Pretty pleased.

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