Tomato tofu & cashew stir fry from Rebar: Modern Food Cookbook (page 194) by Audrey Alsterberg and Wanda Urbanowicz

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Notes about this recipe

  • hbakke on April 03, 2023

    The tamarind sauce was tangy and delicious. I used a "tamarind pulp" that was less pulp and more pod and I had to pick out all sorts of seeds and inedible bits. The stir-fry was different than our usual and we enjoyed the tomatoes and napa cabbage combination. I would make this again.

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