Enhanced Cashew Tofu Stir Fry

Ingredients

Cooked rice

4 cups

Firm tofu

14 ounces, cubed

Salt

to taste

Black pepper

to taste

Vegetable broth

1/2 cup

Cornstarch

2 tablespoons

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Fresh ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Snow peas

1 cup, trimmed

Carrot

1 large, julienned

Red bell pepper

1, sliced

Broccoli florets

2 cups

Cashews

1/2 cup, roasted

Instructions

1. Begin by cooking your rice according to package instructions so it's ready to serve when the stir fry is complete.
2. In a large skillet or wok, heat the sesame oil over medium heat.
3. Add the cubed tofu to the skillet and cook for about 5-7 minutes, turning occasionally, until golden brown on all sides. Once cooked, remove the tofu from the skillet and set aside.
4. In the same skillet, add the minced garlic and ginger. Sauté for about 1 minute until fragrant, ensuring they do not burn.
5. Add the sliced red bell pepper, julienned carrot, broccoli florets, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp and vibrant.
6. In a small bowl, whisk together the soy sauce, cornstarch, and vegetable broth until smooth. Pour this sauce into the skillet with the sautéed vegetables, stirring to combine.
7. Return the cooked tofu and roasted cashews to the skillet. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.
8. Season with salt and black pepper to taste, adjusting as needed.
9. Serve the cashew tofu stir fry over a bed of warm cooked rice, garnishing with extra cashews if desired.