Spicy Tofu with Broccoli and Cashews [WF/GF/DF/V]
Try an already-seasoned baked tofu for extra flavor.
Makes 4 servings.
Ingredients
2 teaspoons vegetable oil
1 head broccoli, cut into bite-size pieces
3 garlic cloves, minced
1/2 cup vegetable broth
1 tablespoon wheat-free tamari
2 teaspoons cornstarch or arrowroot
1 teaspoon organic (for vegan) sugar (optional)
1/2 teaspoon crushed red pepper flakes
1 (8-ounce) package baked tofu, cubed 1-inch
6 green onions, cut into 2-inch pieces
2/3 cup cashews
Instructions
In large skillet or wok, heat oil over high heat. Add broccoli and garlic; stir-fry 1 minute. Add all but 1 tablespoon of the broth; bring to a boil. Reduce heat; simmer, covered, 2 minutes. Meanwhile, in small bowl mix remaining tablespoon of broth, tamari, cornstarch, sugar and pepper flakes. Pour over vegetables; stir until coated. Simmer, uncovered, until liquid thickens, about 1 minute. Stir in tofu and green onions. Simmer, covered, until tofu is heated through--about 1 minute. Serve topped with cashews.