Enjoy as a snack or aperitif. They are often roasted and salted. They can also be added to various dishes to amplify the taste such as terrines, pies, tagines, stir-fries, meats, rice, salads, or even verrines. For gourmands, it fits perfectly with baked goodies like cakes, brownies, cookies, or muffins. They are even used to make spin-offs such as cashew butter, cashew oil, or cashew wine even.
Tofu-Kale-Cashew Stir Fry
1/2 cup extra-firm tofu
1 cup kale
6 cashew nuts
1 garlic clove, minced
3 tbsp soy sauce
1 tsp olive oil
Cut tofu block into 1/2-inch-thick strips.
Place strips on 3 layered paper towels, and top tofu with 3 more paper towels to absorb the liquid.
Remove ribs from the kale and roughly chop the leaves.
Rinse and drain the leaves, but do not fully dry, the residual water will help them cook.
Heat a nonstick skillet over high heat for 2 minutes.
Add olive oil and tilt skillet to coat sides and bottom evenly with oil.
Add tofu and stir fry until browned, about 8-10 minutes.
Transfer tofu to a bowl.
Add cashews to the skillet and cook for 2 minutes, stirring constantly, until golden brown.
Transfer cashews to bowl holding tofu.
Add kale to skillet and toss with tongs until kale is bright green and excess water has evaporated about 3 minutes.
Clear a space in the center of the wok and add garlic and stir fry in the center of the wok for 30 seconds, then toss with the kale.
Return tofu and cashews to the wok and pour in soy sauce.
Toss to distribute soy sauce evenly.
Serve immediately and enjoy!