Cashew Broccoli and Tofu

Cashew Broccoli and Tofu
You can never have too many main course recipes, so give Cashew Broccoli and Tofu a try. One serving contains 431 calories, 16g of protein, and 13g of fat. This recipe serves 4. Head to the store and pick up ginger, dry-roasted cashews, cornstarch, and a few other things to make it today. To use up the roasted cashews you could follow this main course with the Banana Cajeta Cashew Gelato as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Place tofu strips on several layers of paper towels; cover with additional paper towels, and press to remove moisture.
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TofuTofu
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Paper TowelsPaper Towels
2
Combine 1/2 cup broth, 2 tablespoons soy sauce, and cornstarch; set aside.
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Corn StarchCorn Starch
Soy SauceSoy Sauce
BrothBroth
3
Drizzle remaining 2 tablespoons soy sauce over tofu strips.
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Soy SauceSoy Sauce
TofuTofu
4
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add tofu; cook 5 to 6 minutes or until browned, turning occasionally.
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TofuTofu
6
Remove tofu from pan; keep warm.
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TofuTofu
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Frying PanFrying Pan
7
Heat remaining 1/2 tablespoon oil in same pan.
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Cooking OilCooking Oil
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Frying PanFrying Pan
8
Add broccoli, bell pepper, ginger, and, if desired, crushed red pepper. Cook 2 to 3 minutes, stirring constantly.
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Red Pepper FlakesRed Pepper Flakes
Bell PepperBell Pepper
BroccoliBroccoli
GingerGinger
9
Add remaining 1/2 cup broth; cover and simmer 2 to 3 minutes or until broccoli is crisp-tender.
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BroccoliBroccoli
BrothBroth
10
Add cornstarch mixture; cook 1 minute or until thickened. Gently stir tofu into vegetables.
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Corn StarchCorn Starch
VegetableVegetable
TofuTofu
11
Serve over rice; sprinkle with cashews.
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CashewsCashews
RiceRice
DifficultyHard
Ready In45 m.
Servings4
Health Score60
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