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.
