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1
Preheat oven to 350F In a large bowl, whisk together the soy sauce, sherry and cornstarch until the cornstarch is dissolved.
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2
Add tofu and stir gently to coat.
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3
Set aside.
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4
Spread cashews on a baking sheet and bake until golden 12-15 minutes.
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5
Remove from oven and set aside.
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6
Fill a large saucepan three-fourths full with water, salt it lightly, and bring to a boil.
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7
Add the green beans and cook until almost tender, about 3 minutes.
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8
Drain and set side.
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9
In a wok or large deep frying pan, over high heat, warm 2 tablespoons of the vegetable oil.
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10
When the oil is hot, add the ginger and, using a wok spatula or a wooden spoon stir and toss until fragrant, about 1 minute.
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11
Remove the ginger and discard.
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12
Using the spatula or spoon, remove the tofu from the marinade, reserving the marinade.
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13
Add tofu to the pan.
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14
Stir and toss over high heat until the tofu is hot and golden on the outside, about 3 minutes.
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15
Transfer the tofu to a clean bowl, and set aside.
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16
Reduce heat to medium, Add the remaining 1 tablespoons oil to the pan.
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17
Add the onions and stir and toss until almost wilted, 5-7 minutes.
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18
Raise the heat to high and return the tofu to the pan, along with the green beans, reserved marinade, stock and hot chili.
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19
Stirring constantly, bring the mixture to a boil.
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20
Boil, stirring for about 30 seconds until mixture thickens.
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21
Remove from heat and stir in the cashews.
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22
Transfer to a serving dish and serve immediately.
