Cashew, Tofu and Broccoli Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cashew, Tofu and Broccoli Stir Fry calories by ingredient
Introduction
When you calculate the time spent driving to and from the restaurant, this dish is probably faster than regular takeout. And with your own fresh ingredients and only 1 teaspoon of oil in the mix, it's surely a lot healthier. When you calculate the time spent driving to and from the restaurant, this dish is probably faster than regular takeout. And with your own fresh ingredients and only 1 teaspoon of oil in the mix, it's surely a lot healthier.Number of Servings: 4
Ingredients
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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)
Tips
Chop the bell pepper
mince the ginger and garlic
chop the scallions
Directions
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.
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.