Really good. Sesame seeds + scallions on top, serve with some rice. Or maybe noodles.
Ingredients
Stir Fry
1 package extra firm tofu
3 tablespoons olive oil
1 tablespoon cornstarch
Sea salt + Pepper to taste
1 head of broccoli, cut into bite sized pieces
1 small red onion, peeled and thinly sliced
1 cup roasted cashews
Sauce
1/3 cup soy sauce
1/3 cup water
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 1/2 teaspoons ground ginger
1 large clove garlic, minced
Instructions
Drain the tofu. Let sit for 10-30 min.
Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
Slice the tofu block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer to a large mixing bowl, drizzle evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
Heat oil in large non-stick skillet, add about half the tofu, saute until golden brown, flip, and repeat. Repeat with remaining tofu.
Add the remaining oil to the sauté pan and add the broccoli, red pepper and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.
Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine. Continue cooking for 1-2 more minutes, until the sauce has thickened.