Tofu Cashew Romaine Salad

20251126 #breakfastdiary day 1570, 1°C/mostly clear, 20 min/exercise (M) An addictive bite thanks to the (sauce). The moment I added the moisture-soaked scallion, the leftover oil in the pan fought back like it was trying to kill me. After that early-morning life-or-death battle, I emerged victorious. For posterity, I'm recording today's win as the Great Oil Battle of 20251126. Approx. 400kcal Tofu Cashew Romaine Salad

a little mini romaine, 1/2 block tofu, 1T starch, a little scallion, 1t each minced garlic and ginger, 1/2 cup cashews, (sauce) 1T soy sauce, 1T oyster sauce, 1t sriracha sauce, 2t maple syrup, 1t starch, 2T water

1. First, make the sauce. Mix 1T soy sauce, 1T oyster sauce, 1t sriracha sauce, 2t maple syrup, 1t starch, and 2T water. 2. Cut 1/2 block of tofu into 2cm cubes, place in a mixing bowl, add 1T starch, and mix well. 3. Heat cooking oil in a pan and sauté the tofu from step 2 until crisp. 4. Add 1t minced garlic, 1t minced ginger, and chopped scallion and sauté, then add 1/2 cup cashews and sauté. 5. Pour in the sauce from step 1 plus 2T water, and cook until the sauce thickens. 6. Serve the cooked mixture over mini romaine.

Inspired by @cookingforpeanuts