Tofu Stir-Fry with Broccoli and Cashews

Get ready to indulge in a delicious and flavorsome Tofu Stir-Fry with Broccoli, Cashews, and Konjac Noodles! This vibrant and nutritious dish combines the richness of tofu, the crunch of cashews, and the goodness of broccoli, all tossed in a delectable stir-fry sauce.

 To top it off, we're using konjac noodles as a low-calorie, gluten-free alternative, making this recipe perfect for health-conscious foodies and those following a plant-based or vegan diet. So, let's dive into this delightful stir-fry recipe that's both satisfying and nourishing!

Tofu Stir Fry with Broccoli and Cashews

Ingredients:

• 200g CleanFoods konjac noodles 
• 250g firm tofu, drained and cubed
• 2 cups broccoli florets
• 1/2 cup cashews, unsalted
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon maple syrup or honey (for a non-vegan option)
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions:

1. Drain and rinse the konjac noodles thoroughly under cold water. Boil the noodles in a pot of water for 2-3 minutes to remove any lingering odor.
2. Drain and set aside. If using other noodles, cook them according to the package instructions.
3. In a medium bowl, combine the cubed tofu with 1 tablespoon of soy sauce and let it marinate for 10 minutes.
4. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
5. Add the marinated tofu and cashews to the skillet and stir-fry until the tofu is golden brown and the cashews are lightly toasted. Remove from the skillet and set aside.
6. In the same skillet, add another tablespoon of vegetable oil if needed.
7. Sauté the minced garlic and grated ginger until fragrant.
8. Add the broccoli florets and sliced bell peppers to the skillet, stirring frequently for 3-4 minutes until they are slightly tender yet crisp.
9. In a small bowl, mix the remaining tablespoon of soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and maple syrup or honey (if using). Stir well to combine.
10. Add the tofu and cashews back into the skillet with the sautéed vegetables.
11. Pour the stir-fry sauce over the mixture and toss everything together until well-coated.
12. Gently fold in the cooked konjac noodles, ensuring they are evenly distributed and heated through.
13. Transfer the Tofu Stir-Fry with Broccoli, Cashews, and Konjac Noodles to serving plates or bowls.
14. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and presentation.

Love,

Sam