1 package firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick
1 T lite soy sauce or tamari
1½ tbsp rice wine vinegar or red wine vinegar
Sauce:
1/3 cup lite soy sauce or tamari
¼ – 1/3 cup water
3 – 3 1/2 T pure maple syrup or agave nectar (I used date syrup)
1 – 1½ T freshly squeezed lemon juice
1 1/2 t toasted sesame oil (optional, omit for oil-free)
1 t blackstrap molasses
5-6 medium-large cloves garlic, minced
2 – 2½ t freshly grated ginger
1 T arrowroot powder or cornstarch
Stirfry Mix:
4 ½ -5 cups broccoli, cut into florets
8 oz. mushrooms, sliced
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
1 cup of sugar snap peas
½ cup raw cashews
Steamed Rice - Make ahead of time!
First, marinate the tofu for about 10 minutes. 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. Then, bake on nonstick foil for 30-40 minutes at 400 degrees F. until crispy on outside.
Next, combine the ingredients for the sauce, whisking together in a bowl
When the tofu is about done, heat a large non-stick skillet over medium heat. Toss the cashews in the skillet for a few minutes until they are golden brown. Then, set them aside.
Next, add 1 cup of water to the skillet and increase the heat to medium-high. Pan steam the broccoli for about 5-7 minutes until fork tender but still bright green. Set the broccoli aside.
Add the mushrooms to the skillet and cook them over medium-high heat until all moisture is released.
Add the peppers and snap peas to the skillet with a bit of water and cook them over medium-high heat until crisp tender (adding tablespoons of water if needed to keep the pan from getting dry).Then, set veggies aside with the broccoli.
Finally, pour the sauce into the hot pan and as soon as it starts to thicken, add back in the veggies, cashews, and the tofu. Serve over steamed rice.
Adapted from Plant-Powered Kitchen (Dreena Burton)
No comments:
Post a Comment