Tofu and Pepper Stir-fry with Cashews

This Tofu and Pepper Stir-fry with Cashews is an awesome gluten-free weeknight dinner. It’s quick, easy, veggie-packed and super kid-friendly!

1 pound (450 g) firm organic tofu 1 lime, halved
3 tablespoons (45 mL) tamari soy sauce, divided
3 tablespoons (45 mL) sesame oil, divided
½ teaspoon (2 mL) cornstarch
½ pound (225 g) snow peas
1 small red bell pepper
1 small yellow bell pepper
1 tablespoon (15 mL) liquid honey *or maple syrup to make it vegan
1 large clove garlic, minced Pinch of sea salt
2 teaspoons (10 mL) organic canola oil, divided
½ cup (125 mL) raw cashews

View the full recipe at Healthy Seasonal Recipes →