The PERFECT dinner! The tofu is crispy, the cashews add the perfect crunch, the glaze is that perfect combination of salty and sweet, and it's all placed over a bed of brown rice coconut noodles (think coconut rice, but with noodles)!
0 Start out by pressing your tofu for at least 30 minutes. Once pressed, cut your tofu into 1-inch cubes and toss in cornstarch, salt, and garlic powder until they're even coated.
1 In a large pan or cast iron skillet, heat sesame oil and rice vinegar over medium-high heat. Once it's HOT, add the tofu and keep them about an inch apart so they don't get stuck together. Now don't touch them for ~5-6 minutes. Once the side touching the pan is crispy and golden brown, flip them over and leave them again for another 5-6 minutes, or until crispy.
2 In the same pan, push the crispy tofu to one side and add garlic and minced ginger. Saute these for about 30 seconds.
7 Add in the soy sauce, maple syrup, rice vinegar and apricot preserves. Use a rubber whisk to mix it all together and start combining the sauce with the pan-fried tofu. Add in the cashews and stir to combine.
3 Reduce the heat to a simmer until the sauce has thickened - it should be pretty quick and only take 2-3 minutes. You should get a nice sticky, glaze over the tofu and cashews.
4 Meanwhile, cook the brown rice vermicelli according to the package instructions. Drain the noodles and run them under cold water to stop them from cooking and so they don't stick together. Leave them in the strainer while we make the coconut sauce.
5 In the same pot you cooked the noodles in, add the oil and heat over medium heat. Add the garlic and saute for 1 minute. Pour in the can of coconut milk, corn starch, sugar, salt, and pepper and whisk it to break apart any chunks. Add the rinsed noodles to the pot and cook until heated through.
6 Serve immediately, adding the noodles to a bowl or plate and top with the maple-soy glazed cashew tofu. For garnish, sprinkle with sesame seeds, basil or cilantro, and some lime juice. Enjoy!
