Vegan Cashew Tofu Stir Fry with Broccoli

runningonrealfood.com

Terri Clinton

I enjoy a whole food plant based lifestyle.

subheading: For the Cashew Tofu Stir Fry:

1 block 454g/16 oz tofu, drained*

1 tbsp cornstarch or arrowroot starch (9 g)

1 cup cashews, unsalted (145 g)

1 large carrot, peeled and sliced on the diagonal into ⅛ inch slices (132 g/1 cup)

1 medium onion, peeled and sliced into ¼ inch slices (150 g/ 1 ½ cups)

1 red bell pepper, cut into 1-inch pieces (190 g/ 1 ¾ cup)

2 cups broccoli florets (160 g)

2 green onions, thinly sliced, optional for serving

chili flakes, optional for serving

subheading: For the Sauce:

6 tbsp soy sauce or gluten-free tamari (90 mL)

4 tbsp maple or agave syrup (60 g)

2 tbsp rice vinegar (30 g)

2 tsp sesame oil (5 g)

1.5 tbsp cornstarch (14 g)

⅓ cup cold water (78 mL)

pinch of black pepper

4 cloves garlic, grated or crushed (16 g)

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