Sesame Ginger Tofu and Broccoli Stir-Fry with Cashews

Ingredients

• 14 ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
• 2 tablespoons cornstarch, divided
• 3 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons honey
• 3/4 cup water
• 1/2 cup roasted cashews
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• 1/4 teaspoon red pepper flakes

Method

1. 1

   Press the tofu between paper towels and a weighted plate for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes.

   15:00 · Press tofu
2. 2

   Toss the tofu cubes with 1 tablespoon of cornstarch until lightly coated on all sides.

3. 3

   Heat 2 tablespoons of vegetable oil in a 9-inch skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crisp on all sides, 8 minutes.

   8:00 · Fry tofu
4. 4

   Remove the tofu from the skillet and set aside on a plate.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli florets and stir-fry until crisp-tender and bright green, 5 minutes.

   5:00 · Stir-fry broccoli
6. 6

   Add the garlic and ginger to the skillet and stir-fry until fragrant, 30 seconds.

   0:30 · Cook garlic and ginger
7. 7

   In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, water, and remaining 1 tablespoon cornstarch until smooth.

8. 8

   Pour the sauce into the skillet with the broccoli and bring to a simmer, stirring, until it thickens slightly, 2 minutes.

   2:00 · Simmer sauce
9. 9

   Return the tofu to the skillet and toss to coat evenly in the sauce. Cook until heated through, 1 minute.

   1:00 · Reheat tofu
10. 10

    Stir in the cashews and red pepper flakes, then remove from heat.

11. 11

    Garnish with green onions and sesame seeds before serving.