As a culture, we are always excited and fascinated by what’s new. As a vegan chef, I love to push out of my cooking comfort zones to try new techniques, new ingredients, and of course to create new recipes for all of YOU! And yet, we have thousands of cookbooks available to use (vegan or otherwise), and millions more recipes online. But… we still wait for what’s “new”.
Yet, sometimes the gems are already created. Sometimes the ‘oldies’ truly are the ‘goodies’. Like last week I posted my “Apple-Hemp Muffins” and they have been getting rave reviews and shared on facebook and twitter and elsewhere. Ditto for my “Maple Banana Bread‘, which after a twitter flurry (started by vegan sassafras Erin Red), popped up in the most emailed recipes on RECIpage over the weekend! Those recipes both came from my first two cookbooks. And, this one today, “Broccoli Cashew Teriyaki Tofu Stir-Fry” was a very popular recipe from eat, drink & be vegan.
I made this recipe again last week and decided I had to get this recipe with all its beauteous veg posted for you! While I was taking the photo, my husband walked in and said “man, it smells good in here, is that what I think it is? I cannot wait to eat!”… Yes, my tater-veggie-burger-loving hubby absolutely LOVES this meal, and has no issue scarfing down all the mix of vegetables (kiddos, hmmm, that’s another story… one likes the zukes and broccoli, the other the zukes and carrots, etc). I often switch up some of the veg I use in this recipe, so I give some tips to do the same in the notes below.
Broccoli Cashew Teriyaki Tofu Stir-Fry gluten-free, oil-free (RECIpage to print/share)
The veggies in this stir-fry are vibrant and cooked until just a little tender but still fresh and with some crunch. And the sauce… it’s brimming with lots of fresh garlic and ginger and has that salty/sweet teriyaki appeal. Add some tofu and cashews and serve over noodles or rice and you have one outstanding, pleasing meal!
Tofu: (optional, see note)
1 350-g pkg (12-oz) firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick
1 tbsp tamari (or coconut aminos)
1½ tbsp rice wine vinegar or red wine vinegar
For the Sauce:
1/3 cup tamari (or coconut aminos)
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil (optional, omit for oil-free)
1 tsp blackstrap molasses
5-6 medium-large cloves garlic, minced (reduce for kiddo palates)
2 – 2½ tsp freshly grated ginger
1 tbsp arrowroot powder
½ – 1 tbsp oil or splash of water for oil-free (to saute tofu; see directions for oven-baking)
4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
couple pinches of sea salt
couple teaspoons of water
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
½ – ¾ cup raw cashews
1/2 cup sliced green onions
First marinate the tofu. Place the tofu cubes in a shallow dish and then pour the tamari and vinegar over the pieces. Flip the tofu to try and coat and distribute the marinade to both sides of the tofu. Next, combine the ingredients for the sauce, whisking together in a large bowl until fully incorporating the arrowroot powder (you can also use a handblender to whiz the ingredients together if you prefer). In a large non-stick skillet over high heat, first saute the tofu for 7-9 minutes, turning the sides to lightly brown each side. Once golden brown, remove the tofu from your skillet. (Alternatively, you can bake the tofu with the marinade in a shallow baking dish (roughly 8” x 12”) at about 400 degrees for 15-25 minutes, turning once or twice until all the marinade is absorbed – it won’t get as crispy through oven baking). Next, add the broccoli and a pinch or two of sea salt and a teaspoon or two of water (the water will help to steam and soften the broccoli once covered). Toss the broccoli through, cover and let cook for just 2-3 minutes. As it is starting to turn to a brighter green color, remove the cover to your skillet, add the bell peppers, and saute through for another minute. Next, add the teriyaki sauce, and increase heat to high. Toss the sauce through the vegetables, and let the sauce come up to a slow boil. Once the sauce is at a slow boil and has thickened, add the tofu, cashews, and green onions, toss through the sauce and remove your pan from the heat. Serve immediately over rice noodles, soba noodles, or a whole grain of choice such as brown rice or quinoa.
Tofu note: Marinating the tofu is optional. If you want to speed the cooking process you can eliminate this step. Marinating will add extra flavor to the tofu, but you can skip the step if you are in a hurry.
Vegetables Switch-Ups: If you’d like to use other veggies in this stir-fry, go for it! I love to add in carrots, green beans, snow peas, and zucchini. Keep in mind that harder veggies like carrots and cauliflower need a little more time, so add those earlier in the cooking process. Veg like zukes, bell peppers, green beans, and especially snow peas need just a few minutes to gently heat through and not overcook.
Sauce Note: Sometimes I like to ‘extend’ the sauce a little more, using about 1/3 – 1/2 cup of water. When I do, I round the tbsp of arrowroot slightly so that the sauce will still nicely thicken. Don’t add too much water as it will dilute the flavors.
What are some of YOUR “oldie but goodie” recipes? Please share your cherished favorites, and also any feedback you have about this recipe. Much ♥!