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Garlicky Cashew Broccoli & Tofu Stir-Fry - ilovevegan.com

Garlicky Cashew Broccoli & Tofu Stir-Fry

  • Yield: 2 people 1x
  • Category: Lunch and Dinner
  • Cuisine: Vegan

Description

Sweet, garlicky stir-fried broccoli, cashews, and chunky cubes of fried tofu on a bed of whole wheat couscous. The light sauce is a mix of vegan butter, brown sugar, soy sauce, and lemon juice. It’s simple but it works.


Scale

Ingredients

Couscous

  • 1 cup whole wheat couscous
  • 1 cup vegetable broth
  • 1 tsp. soy sauce

Tofu

  • 1 block (350g.) extra-firm tofu, drained and cubed
  • 1 ½ tbsp. cornstarch
  • ¼ tsp. sea salt
  • ¼ tsp. garlic powder
  • Oil, for frying

Garlicky Cashew Broccoli

  • 1 ½ tbsp. brown sugar
  • 1 tbsp. hot water
  • 2 tbsp. soy sauce
  • ½ tsp. lemon juice
  • 2 tbsp. vegan butter (divided)
  • 4 cups, (227g.) broccoli florets
  • ½ cup, (64g.) chopped or halved raw cashews
  • 3 cloves garlic, minced
  • To serve: sriracha, sesame seeds, etc.

Instructions

Couscous

  1. Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.

Tofu

  1. In a medium-sized bowl, combine drained, cubed tofu, cornstarch, salt, and garlic powder. Mix gently to coat the tofu evenly and avoid breaking up the tofu cubes.
  2. Heat oil in a frying pan or wok over medium-high heat. Add the coated tofu and fry, stirring often, until the cubes are evenly golden-brown and crispy on all sides.
  3. Set aside.

Garlicky Cashew Broccoli

  1. Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
  2. In the same frying pan or wok used to cook the tofu, heat 1 ½ tbsp. vegan butter over high heat. Add the broccoli florets and stir-fry uncovered, for 2-3 minutes. Cover and cook for another 2-3 minutes, until the florets are nearly tender.
  3. Add another ½ tbsp. vegan butter, cashews, and minced garlic. Stir well and cook for another 1-2 minutes (until garlic is cooked and fragrant.)
  4. Add the tofu and the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce reduced.
  5. Serve over couscous. Add sesame seeds and sriracha to taste.