Step 1

Garlic / Onions / Carrots / Snow Peas – prep as directed

Step 2

Tofu – Chop into ½” cubes

Step 3

Toss tofu with 1 tbs. of corn starch and season with salt & pepper

Step 4

Make sauce by mixing together soy sauce, vinegar, sweetener, 2 tsp. corn starch, tomato paste, and chicken stock

Step 5

Heat a wok over medium-high heat. Add 1 tbs. oil and then tofu to heated oil. Sauté tofu until outside is golden. The corn starch should also help it form a crispy crust. Remove from pan and set aside

Step 6

Return pan to medium-high heat, and add remaining oil. Add minced garlic and then chopped onions with a dash of salt. Sauté onions until softened, ~2 minutes

Step 7

Add carrots with a dash of salt. Stir-fry for 4 minutes and then add sliced snow peas, also with a dash of salt

Step 8

Add tofu back in shortly after the carrots. Push all ingredients to the side of the pan to form a donut in the middle. Give sauce mixture a stir in case corn starch has sunk to bottom. Pour into the center of the pan. Wait for mixture to darken and bubble a lot. Then toss to coat everything

Step 9

Cook for another minute and then remove from heat and add lemon juice and cashews. Season to taste with salt & pepper. Enjoy with chopped green onions and serve with rice!