Vegan Cashew Broccoli Tofu Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tablespoons Grapeseed Oil1 Large Onion, Finely Chopped3 Cloves Garlic, Crushed1 Small Red Chili Pepper, Finely Chopped1 Thumb-Sized Piece of Ginger Root6 Button Mushrooms1 Block Fried or Smoked Tofu1 Head of Broccoli1 Small Bag Cashew Nuts (or mixed nuts, see below)4 Tablespoons Soy Sauce2 Tablespoons Sesame Oil
This was an adaptation of a recipe from www.veganfamily.co.uk, but it is a basic stir-fry.
We don't have access to "smoked tofu" so I fried up the tofu using a steak marinade I had already prepared for some eggplant I had grilled. There are tons of these types of marinades online and I usually just pick a new one each time. After frying the tofu, I put it in the oven and broiled the tops for about 10 minutes on each side to add some crunch. I have a convection oven, so add some extra time for normal ovens. We also don't have a lot of nut options in this small town in Korea, so we used mixed nuts instead of only cashews.
While the tofu is in the oven, heat up the grapeseed oil. Add the onion, garlic, chili, and ginger to the oil and cook for about 2 minutes. Add the mushrooms for an additional minute, stirring occasionally. Add the tofu, broccoli, nuts, and soy sauce and cook for about 2 more minutes, not much more. You want the broccoli to just change color to a dark green before pulling the pan from the fire. Finally mix in the sesame oil and stir in. This is delicious with some Asian short grain rice. I fry the dry rice in oil (like a risotto) for a couple minutes before cooking. Makes about 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BRANDVEGN.
We don't have access to "smoked tofu" so I fried up the tofu using a steak marinade I had already prepared for some eggplant I had grilled. There are tons of these types of marinades online and I usually just pick a new one each time. After frying the tofu, I put it in the oven and broiled the tops for about 10 minutes on each side to add some crunch. I have a convection oven, so add some extra time for normal ovens. We also don't have a lot of nut options in this small town in Korea, so we used mixed nuts instead of only cashews.
While the tofu is in the oven, heat up the grapeseed oil. Add the onion, garlic, chili, and ginger to the oil and cook for about 2 minutes. Add the mushrooms for an additional minute, stirring occasionally. Add the tofu, broccoli, nuts, and soy sauce and cook for about 2 more minutes, not much more. You want the broccoli to just change color to a dark green before pulling the pan from the fire. Finally mix in the sesame oil and stir in. This is delicious with some Asian short grain rice. I fry the dry rice in oil (like a risotto) for a couple minutes before cooking. Makes about 6 1-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user BRANDVEGN.
Nutritional Info Amount Per Serving
- Calories: 388.9
- Total Fat: 30.2 g
- Cholesterol: 0.0 mg
- Sodium: 627.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.9 g
- Protein: 16.2 g
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