Broccoli Cashew Teriyaki Tofu Stir-Fry

viveleveganrecipes.blogspot.co.uk

Norma de Bidaph

subheading: TOFU (see note):

1 pkg (12-oz/350-g) firm or extra-firm tofu, cubed ½ to ¾-in (1 to 2-cm) thick

1 tbsp tamari

1½ tbsp rice wine vinegar or red wine vinegar

subheading: TERIYAKI SAUCE:

⅓ cup tamari

¼ cup water

3½ tbsp agave nectar

1 to 1½tbsp freshly squeezed lemon juice

1 tbsp toasted sesame oil

1 tsp blackstrap molasses

5 to 6 medium cloves garlic, minced

2 to 2½ tsp freshly grated ginger

1 tbsp arrowroot powder

subheading: STIR-FRY:

½ to 1 tbsp neutral-flavored oil (or splash of water)

4½ to 5 cups broccoli (florets and peeled stalks), cut in bite-sized pieces (about ½ lb/225 g)

1 to 2 pinches sea salt

1 to 2 tsp water

1½ cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)

½ to ¾ cup raw cashews

½ cup green onions, sliced

Directions at viveleveganrecipes.blogspot.co.uk

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