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.
Ingredients
Scale
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
- Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.
Tofu
- 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.
- 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.
- Set aside.
Garlicky Cashew Broccoli
- Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
- 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.
- 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.)
- Add the tofu and the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce reduced.
- Serve over couscous. Add sesame seeds and sriracha to taste.