Prep 25 mins
Cook 15 mins
This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4.
- 1 (14 1/2 ounce) package firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut int
- 1 1⁄2 lbs broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
- coarse salt
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1⁄4 teaspoon red pepper flakes
- 4 garlic cloves, minced
- 1 tablespoon cornstarch
- 1⁄2 cup cashews, toasted
- Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
- Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
- Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
- Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
- Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.
The first time I made this I thought it was great but needed more sauce to go around. The second time I made it I thought it was fantastic because I more than doubled the sauce and quadrupled the red pepper flakes. The flavors are so delicious that I can't stop fantasizing about what other combinations of veggies and protein would be good with this sauce. Definitely a keeper. Thanks so much for posting.
I saved this recipe a while back and finally tried it last night. Wow - was it ever good. I'll have to add this to my favorite recipes. I followed the recipe the first time around but I think next time I'll change up the veggies and use some peppers, mushrooms and onions and I'll add more red pepper flakes. But, other than that the recipe is awesome!!
Oh my goodness, was this every good and so easy to make. I used 3 pans in making mine just to have everything cooking at the same time. In one I started to steam the broccoli stalks for 2 minutes then added the florets at the end. In another small nonstick fry pan I put the tofu in. Then I took out a larger skillet with tall sides to put the sauce into and added the cooked broccoli. After flipping the tofu over in the skillet and cooking it for another minute, it was added to the large skillet. I have just turned into a tofu nut!! Thank you so much for posting this recipe! Made for *New Kids On The Block 2009* game