Curried Tofu with Cashews

I made this recipe up many years ago and named it Curried Cashew Chicken. I always make something special for Amy's birthday dinner and this is one of her choices! Of course we've now Veganized it by using tofu, but it's just as yummy!

- Vegan Mama Jodi

2 t toasted sesame oil (divided)

1 - 14 to 16 oz package extra firm tofu, drained, patted dry and cubed OR a package of your favorite meatless chicken substitute

1 medium onion, sliced

1 c French (not creamy) or Catalina dressing (many have honey in them, look for Vegan)

1 t curry powder (add more to taste)

1 t ground ginger (add 1 T fresh grated ginger if you have it)

3 - 4 T soy sauce (balsamic vinegar or liquid aminos for low sodium)

1/2 t fresh cracked black pepper

3 - 4 drops Tabasco sauce

1 - 8 oz can sliced water chestnuts (drained)

1 - 20 oz can pineapple chunks (save the liquid)

Cashews

Brown rice (cook according to package directions)

In a wok or large frying pan heat 1 t toasted sesame oil, add the cubed tofu and toss until crisp and brown. Remove the tofu from the wok and set aside. Add 1 t toasted sesame oil to the wok, add onion and stir-fry until soft. Add the French dressing, curry powder, ground ginger, soy sauce and black pepper, let simmer for 10 minutes. Add water chestnuts and drained pineapple (add pineapple juice to taste), until heated through. Add the browned tofu and toss lightly. Serve on a bed of steamed brown rice. Sprinkle with cashews just before serving.