Cashew, Tofu and Broccoli Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 serving light tofu, firm (by JOANNEMC47) 2 tbsp Reduced sodium soy sauce (by CSIENK) 2 tbsp Honey 1 tbsp Vinegar - Natural Rice Vinegar (Nakano) 1 tbsp Argo 100% Pure Corn Starch 3 cup Broccoli Florets, Raw 3 tbsp Eden Selected Toasted Sesame Oil 1 serving Red Bell Pepper (one medium pepper) 3 tsp ginger minced (by MOMMA371) 3 clove Garlic 4 oz Unsalted Whole Cashews 3 medium (4-1/8" long) Scallions, raw 2 serving Brown rice (1 cup cooked)
1.Place the tofu on paper towel set on a dinner plate. Top with a second paper towel ad another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu.
2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, homey, vinegar and cornstarch in a small bowl.
3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute or until bright green. Drain and set aside.
4. Transfer the tofu to a cutting board and cut into 1/2" to 3/4" cubes. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook stirring occasionally for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside.
5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 and 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice.
Serving Size: Serves 4
2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, homey, vinegar and cornstarch in a small bowl.
3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute or until bright green. Drain and set aside.
4. Transfer the tofu to a cutting board and cut into 1/2" to 3/4" cubes. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook stirring occasionally for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside.
5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 and 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 444.1
- Total Fat: 23.9 g
- Cholesterol: 0.0 mg
- Sodium: 306.1 mg
- Total Carbs: 48.5 g
- Dietary Fiber: 5.1 g
- Protein: 11.2 g
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