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
Place tofu strips on several layers of paper towels; cover with additional paper towels, and press to remove moisture.
Combine 1/2 cup broth, 2 tablespoons soy sauce, and cornstarch; set aside.
Drizzle remaining 2 tablespoons soy sauce over tofu strips.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add tofu; cook 5 to 6 minutes or until browned, turning occasionally.
Remove tofu from pan; keep warm.
Heat remaining 1/2 tablespoon oil in same pan.
Add broccoli, bell pepper, ginger, and, if desired, crushed red pepper. Cook 2 to 3 minutes, stirring constantly.
Add remaining 1/2 cup broth; cover and simmer 2 to 3 minutes or until broccoli is crisp-tender.
Add cornstarch mixture; cook 1 minute or until thickened. Gently stir tofu into vegetables.
Serve over rice; sprinkle with cashews.