Broccoli Cashew Teriyaki Tofu Stir-Fry

Tofu Broccoli Stir Fry

As spring truly gets under way, we are looking for fresh, easy recipes with bright, vibrant colors and fresh, crisp vegetables. Light, healthy cooking just feels so right as nature, gardens, and even ourselves wake up from the cold winter months. This recipe, from Dreena Burton’s Plant-Powered Kitchen certainly is a match for our tastes! We love all the fresh, colorful ingredients. It is healthy, vibrant and packed with great tasting nutrition. We hope you like it as much as we do!

 

Tofu: (optional)

  • 1 350-g pkg (12-oz) firm or extra-firm tofu, cut into cubes about 1/2″  thick
  • 1 tbsp tamari (or coconut aminos)
  • 1 tbsp rice wine vinegar or red wine vinegar

Sauce:

  • 1/3 cup tamari (or coconut aminos)
  • 1 – 1/3 cup water
  • 3 – 3 1/2 tbsp pure maple syrup or agave nectar
  • 1 – 1 tbsp freshly squeezed lemon juice
  • 1 1/2 tsp toasted sesame oil (optional, omit for oil-free)
  • 1 tsp blackstrap molasses
  • 5-6 medium-large cloves garlic, minced (reduce for kiddo palates)
  • 2  tsp freshly grated ginger
  • 1 tbsp arrowroot powder

Stir-Fry

  • 1 tbsp oil or splash of water for oil-free (to saute tofu; see directions for oven-baking)
  • 5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over 1/2 lb of broccoli)
  • couple pinches of sea salt
  • couple teaspoons of water
  • 1 1/2 cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
  • 1/2 cup raw cashews
  • 1/2 cup sliced green onions

For preparation and serving instructions, please visit Dreena Burton’s Plant-Powered Kitchen website.

 

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