Stir-Fried Tofu and Bok Choy with Cashew Sauce

I have never been one to keep up with the trends, nor have I ever been a trendsetter. So you might be a little shocked with my next two statements. Bok Choy is the new carrot. Cashew is the new peanut. This is good stuff, not to be missed. Run now before you can't find Bok Choy and Cashews anywhere! Hmmm...I see you are still here. Turns out I am not so good at the whole trendsetting thing. That doesn't mean I don't know what I am talking about here.
Fairbanks has the best Bok Choy. If you live here and aren't eating Bok Choy this time of year, you are missing out. Yeah, I know Fairbanksans are all about the carrots and I like them too. I'm telling you the Bok Choy is flying under the radar here. I think people should be lined up at the market for it.
Of course this whole trendsetting thing was inspired by a silly dinner conversation the other night in which David said I think this dish should be the new Peanut Sauce. In reply I joked, "cashew is the new peanut".
We eat our fair share of peanut sauce, so to have something to replace it is really saying something. I think peanut sauce will become the winter menu item, it is more stick to your ribs. During the summer I like the lighter, milder flavor of the cashew sauce. In any case it was the perfect pairing with Bok Choy. A peanut sauce would have been way too much, covering up the delicate flavor. The cashew sauce was a perfect compliment.