Tofu, Cashews, and Vegetables
| Yield: | 4 Servings |
| Categories: | Asian, Tofu, Vegetables |
| 1 | tb | Light soy sauce |
| 1 | tb | Water |
| 1/2 | ts | Cornstarch |
| 2 | ts | Honey |
| 1 | ts | Hot bean sauce |
| 2 | ts | Sweet bean sauce |
| 3 | tb | Peanut oil |
| 1 | Carrot; in 1/2" cubes | |
| 1 | Zucchini; in 1/2" cubes | |
| 2 1/2 | oz | Bamboo shoots; in 1/2" cubes |
| 8 | oz | Tofu; in 1/2" cubes |
| 1/2 | c | Frozen green peas |
| 1/2 | c | Roasted, unsalted cashews |
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