Garlicky Cashew Broccoli & Tofu Stir-Fry
Try this Garlicky Cashew Broccoli and Tofu Stir-Fry recipe.
Try this Garlicky Cashew Broccoli and Tofu Stir-Fry recipe.
- 3 cloves garlic minced
- oil for frying
- 2 tbsp. soy sauce
- 1 cup vegetable broth
- 1/4 tsp. garlic powder
- 1 tbsp. hot water
- 1 cup whole wheat couscous
- 1 tsp. soy sauce
- 1 block (350g.) extra-firm tofu drained and cubed
- 1 1/2 tbsp. cornstarch
- 1/4 tsp. sea salt
- 1 1/2 tbsp. brown sugar
- 1/2 tsp. lemon juice
- 2 tbsp. vegan butter (divided)
- 4 cups, (227g.) broccoli florets
- 1/2 cup, (64g.) chopped or halved raw cashews
- to serve: sriracha sesame seeds, etc.
- Carbohydrate 100.771530714286 g
- Cholesterol 0 mg
- Fat 42.7533 g
- Fiber 5.8064999973774 g
- Protein 16.0613742857143 g
- Saturated Fat 3.507505 g
- Serving Size 1 1 people (300g)
- Sodium 1071.889 mg
- Sugar 94.9650307169083 g
- Trans Fat 2.030635 g
- Calories 853 calories
Step-by-step
- Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.
- In a medium-sized bowl, combine drained, cubed tofu, cornstarch, salt, and garlic powder. Mix gently to coat the tofu evenly and avoid breaking up the tofu cubes.
- Heat oil in a frying pan or wok over medium-high heat. Add the coated tofu and fry, stirring often, until the cubes are evenly golden-brown and crispy on all sides.
- Set aside.
- Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.
- In the same frying pan or wok used to cook the tofu, heat 1 ½ tbsp. vegan butter over high heat. Add the broccoli florets and stir-fry uncovered, for 2-3 minutes. Cover and cook for another 2-3 minutes, until the florets are nearly tender.
- Add another ½ tbsp. vegan butter, cashews, and minced garlic. Stir well and cook for another 1-2 minutes (until garlic is cooked and fragrant.)
- Add the tofu and the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce reduced.
- Serve over couscous. Add sesame seeds and sriracha to taste.
Standard vegetable medleys often rely on heavy soy reductions that drown delicate greens, whereas this preparation utilizes a measured blend of brown sugar and lemon juice to balance salinity. Achieving the right texture requires careful moisture management before anything hits the pan. Extra-firm bean curd must be thoroughly drained and gently tossed with cornstarch, salt, and garlic powder to build an exterior crust without fracturing the interior structure. When high heat meets damp surfaces, steaming occurs instead of browning, which ruins the desired crispness.
Overcrowding the skillet remains the single biggest error committed during preparation, transforming a quick sauté into a soggy stew. Standard home burners rarely output enough BTUs to sear four cups of broccoli florets and tofu cubes simultaneously without trapping steam, so working in batches or utilizing a wide wok is essential for success. Uncovered pan-searing for three minutes followed by a brief covered steam allows the broccoli to turn bright green while retaining structural bite.
Raw cashews burn easily if introduced too early, requiring precise timing when added alongside minced garlic and vegan butter during the final stages of vegetable cooking. High heat can scorch minced alliums within seconds, imparting a bitter flavor profile that overpowers the dish. Incorporating the aromatics late ensures the garlic softens and becomes fragrant without turning acrid.
Substitutions demand careful adherence to ratios, particularly when replacing the liquid components in grain preparations. Couscous absorbs vegetable broth rapidly when substituted directly for water, absorbing savory depth that plain grains lack. Finishing the bowl with sesame seeds and sriracha provides thermal and textural contrast against the tender couscous base.
