Cashew, Tofu and Broccoli Stir Fry

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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
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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

    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.




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