Broccoli Cashew Teriyaki Tofu Stir-Fry

from eat, drink & be vegan MAKES 3–4 SERVINGS. | WHEAT-FREE

 The veggies in this Asian-style stir-fry stay fresh and vibrant when lightly cooked until tender, but retaining some crunch. The salty-sweet sauce comes alive with fresh garlic and ginger. Add tofu and cashews and serve over soba noodles or rice, and you have one crowd-pleasing meal!

TOFU (see note):
1 pkg (12-oz/350-g) firm or extra-firm tofu, cubed ½–¾-in (1–2-cm) thick
1 tbsp tamari
1½ tbsp rice wine vinegar or red wine vinegar

TERIYAKI SAUCE:
1/3 cup tamari
¼ cup water
3½ tbsp agave nectar
1–1½tbsp freshly squeezed lemon juice
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5–6 medium cloves garlic, minced
2–2½ tsp freshly grated ginger
1 tbsp arrowroot powder

STIR-FRY:
1/2 - 1 tbsp neutral-flavored oil (or splash of water)
4½–5 cups broccoli (florets and peeled stalks), cut in bite-sized pieces (about ½ lb/225 g)
1–2 pinches sea salt
1–2 tsp water
1½ cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)
½–¾ cup raw cashews
½ cup green onions, sliced

In a shallow dish, add tofu. Pour tamari and vinegar over tofu and marinate for 10 minutes or longer (flip tofu once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until arrowroot is dissolved (or use a hand blender to purée). In a large frying pan or wok on high, add about half the oil (or splash of water). Add tofu and sauté for 4–5 minutes, then turn over to sauté for another 3–4 minutes, until to lightly brown each side. Remove from pan and set aside. Reduce heat to medium, add remaining oil (if using) to pan or wok, and add broccoli, salt, and water.  Toss, cover, and cook for 4–5 minutes, until broccoli turns bright green, then add bell peppers and sauté uncovered for another 1–2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews, and green onions, and toss to combine. Remove pan from heat and serve immediately.

Note: Marinating adds extra flavor to the tofu, but you can skip this step if in a hurry.

Cashew Ginger Tofu

MAKES 4–5 SERVINGS (ABOUT 24 SQUARES). WHEAT-FREE

This is one of my favorite ways to eat tofu. Not only is it incredibly quick to make, it is just so delicious! Each piece of tofu is tender and bathed in a creamy, tangy cashew sauce. Serve over quinoa, wild rice or other whole grain, and alongside a salad tossed with Cumin-Cinnamon Vinaigrette, p.80.

1/3 cup cashew butter
3½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

Recipe copyright Dreena Burton; eat, drink & be vegan.