Broccoli Cashew Teriyaki Stir Fry

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SOURCE: Eat, Drink and Be Vegan by Dreena Burton
1 pkg extra firm tofu
1 tbsp tamari
1 1/2 tbsp rice vinegar
Teriyaki Sauce:
1/3 cup tamari
1/4 cup water
3 1/2 tbsp agave nectar
1-1 1/2 tbsp freshly squeezed lemon
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5-6 medium cloves garlic
2 tsp ginger
1 tsp arrowroot powder
Stir Fry:
1-2 tbsp olive oil
5 cups broccoli florets
1-2 tsp water
1 bell pepper
1/2 cup cashews
1/2 cup green onion, chopped
1 package soba noodles
1. In a shallow bowl, add tofu. Pour tamari and vinegar over tofu and marinate for 10 minutes or longer. Flip tofu once while marinating.
2. Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until arrowroot is dissolved.
3. In a large frying pan or wok on high, heat 1/2-1 tbsp oil. Add tofu and saute for 4-5 minutes, then turn over and saute for another 3-4 minutes, until lightly brown on each side. Remove from pan and set aside.
4. Reduce heat to medium, add another 1/2-1 tbsp oil to wok and add broccoli and water. Toss, cover and cook 4-5 minutes, until broccoli turns bright green, then add bell pepper and saute uncovered until another 1-2 minutes have passed.
5. Add teriyaki sauce and increase heat to high. Toss to coat and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews and green onions and toss to combine. Remove pan from heat and serve over soba noodles.
Meal   DinnerCuisine   European
Dish   Main DishCooking Method   Stir Fry
Main Ingredient   Tofu/SoyStyle   One Dish Meals
Prep Time   less than 15 minutesCooking Time   less than 15 minutes
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

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