Cashew Tofu with Bamboo Shoot, Water Chestnut, Celery & Bell Pepper

1. In a small bowl, add Hoisin sauce, Sambal hot sauce, sesame oil, water and sesame seeds. With a spoon, mix, so all of the ingredients are well integrated. Leave aside.

2. Dice the pepper and celery. Mince garlic.

3. Cut tofu into bite-sized cubes.

4. With a colander, drain water from water chestnuts and bamboo shoots, and make sure to rinse with water to remove the canned smell.

5. In a large saute pan or wok over medium-high heat, add vegetable oil and allow it to head. Add garlic, celery and bell pepper. Saute for about 1 or 2 minutes, so the vegetables get slightly wilted but still has a crunch.

6. Add tofu and slightly saute. Add water chestnuts and bamboo shoots. Add the sauce and gently toss so the sauce covers the tofu and vegetables. Be gentle in the tossing, so the tofu stays intact. Finally add cashew nuts and give one last toss.

Pair with rice. Serves 4-6.