Broccoli Cashew Teriyaki Stir Fry

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SOURCE: Eat, Drink and Be Vegan by Dreena Burton
Ingredients
Tofu:
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
 
Directions
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.
 
Categories:
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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