Vegetable Cashew Stir Fry

Ingredients

Vegetable Cashew Stir Fry

• 1 – 16 oz package extra firm tofu, sliced into ½” thick cubes
• 2 tablespoons cooking oil, divided
• 8 oz cremini mushrooms, cleaned and quartered
• 1 pound broccoli, washed and cut into florets 
• 1/4 cup cashews, roasted

Stir-Fry Sauce

• 2 teaspoons fresh ginger, grated
• 1 tablespoon garlic, minced
• 3/4 cup vegetable stock
• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• ¼ teaspoon red pepper flakes
• 2 tablespoons cornstarch
  

Rice

• ¾ cup brown rice, uncooked
  
• 1 1/2 cups water

Instructions

1. Tofu – Preheat broiler. Press water out of tofu and cut into ½” cubes. Toss with 1 tablespoon of cooking oil and place under a preheated broiler for 5 minutes. Stir and broil for another 5 minutes. Remove from the broiler and set aside.

2. Rice – Place uncooked rice and 1 ½ cups water in a medium saucepan. Add ¼ teaspoon of salt. Cover with lid and bring to a boil. Once water boils, lower heat to low and allow to simmer for approximately 40 minutes. Once all water is absorbed, remove from heat and fluff with a spoon. 

3. Sauce – Combine all sauce ingredients and whisk together. Set aside.

4. Vegetables – Wash and quarter mushrooms. Wash and chop broccoli into florets. Heat a wok or large skillet over medium heat. Add 1 tablespoon cooking oil. Saute broccoli and cremini mushrooms until tender, approximately 8 minutes. 

5. Assembly – Add broiled tofu and stir fry sauce. Bring to a simmer and cook until stir fry sauce thickens. Remove from heat. Add roasted cashews. Serve stir fry over cooked brown rice. Enjoy!