Ingredients
14ozextra-firm tofu,(1 pkg)
3tbspolive oil,divided
1tbspcornstarch
fine sea salt and freshly-cracked black pepper
1headbroccoli,cut into bite-sized florets
1large red bell peppers,cored and cute into bite-sized pieces
1small red onion,peeled and thinly-sliced
1cuproasted cashews
green onions,thinly-sliced
sesame seeds,toasted
⅓cupreduced-sodium soy sauce
⅓cupwater
3tbspmaple syrup
2tbsprice vinegar
1tbspcornstarch
1½tspground ginger
1clovegarlic,large, pressed or minced
Preparation
Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots on the cutting board. Let the tofu drain for at least 15 to 30 minutes.
Meanwhile, whisk all of the ingredients of the stir fry sauce together in a small bowl (or shake them together in a mason jar) until combined.
Once the tofu has been drained, slice the block lengthwise into ½-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated.
Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.
Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4 to 5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.
Add the remaining oil to the sauté pan and add the broccoli, red pepper and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.
Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine. Continue cooking for 1 to 2 more minutes, until the sauce has thickened.
Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with desired toppings.
