Pan-fried Tofu with Broccoli and Cashews
A quick and delicious vegan dish, combining the savory goodness of tofu with the crunch of cashews and the freshness of broccoli. Ready in under 30 minutes, this recipe is perfect for a nutritious weeknight dinner.
Ingredients
- 1 block (about 14 oz/400 g) firm tofu, pressed and cubed
- 3 Tbsp cornstarch to sprinkle on tofu
- 2 cups (350 g) broccoli florets
- 1/2 cup (60 g) cashews
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup or agave nectar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 Tbsp vegetable oil for frying
- 1/2 cup scallions thinly sliced
- salt and pepper to taste
- 1 small red onion, thinly sliced for garnish
- White rice for serving
Preparation
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic, and ginger.
Place drained tofu cubes (see Notes) on a plate lined with paper towels and sprinkle them lightly with cornstarch on all sides. Set aside
Heat vegetable oil in a pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from the pan and set aside.
In the same pan, add broccoli florets and cashews. Cook for 3-4 minutes until broccoli is tender-crisp. Return tofu to the pan and pour the sauce over. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Garnish with sliced red onion, if desired. Serve immediately with white rice.
Notes
Here are some effective ways to drain water from tofu:
(1) Press it between two towel paper lined cutting boards. Arrange some canned goods evenly on the top board. They will act as weigh-downs for pressing out the tofu water. Leave it for about 20-30 minutes. Change towel papers in between for good absorption.
(2) Wrap tofu block in paper towels and microwave it on high for about 2-3 minutes. Remove from microwave and pat it with dry paper gently. Easier and quicker. Let tofu cool down before cutting it into cubes.
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