Title: Tofu~ cashews~ & vegetables
 Categories: Asian, Vegetables, Tofu
      Yield: 4 Servings
 
      1 tb Light soy sauce
      1 tb Water
    1/2 ts Cornstarch
      2 ts Honey
      1 ts Hot bean sauce
      2 ts Sweet bean sauce
      3 tb Peanut oil
      1 ea Carrot; in 1/2" cubes
      1 ea Zucchini; in 1/2" cubes
  2 1/2 oz Bamboo shoots; in 1/2" cubes
      8 oz Tofu; in 1/2" cubes
    1/2 c  Frozen green peas
    1/2 c  Roasted, unsalted cashews
 
  Combine the ingredients for the sauce in a small bowl. Stir to
  dissolve the sugar and cornstarch and set aside. Place a wok over
  medium-high heat. When it begins to smoke, add the peanut oil, then
  the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots,
  tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the
  sauce and stir until it thickens, about 1 minute. Serve immediately.