Name: Cashew Tofu
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 cup water (more as needed to thin); 1.5 tbsp cornstarch; 0.5 cup soy sauce (low sodium); 2 tbsp hoisin sauce; 2 tbsp maple syrup; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 14 oz block extra firm tofu; 1.5 tbsp cornstarch; 3 tbsp olive oil (divided); 1 head broccoli florets; 8 oz sugar snap peas; 0.25 tsp salt (more to taste); 0.25 tsp black pepper (more to taste); 1 null red bell pepper (diced); 3.5 tbsp water; 0.5 tsp ginger (minced); 2 cloves garlic cloves (minced); 1 cup roasted cashew (unsalted); null null sesame seeds (for garnish); null null green onions (chopped, for garnish)

Instructions

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1

In one bowl, combine water (0.5 cup) and cornstarch (1.5 tbsp) and whisk. Add remaining sauce ingredients (soy sauce (0.5 cup), hoisin sauce (2 tbsp), maple syrup (2 tbsp), rice vinegar (1 tbsp), and toasted sesame oil (1 tsp)) and whisk again.
2

In a medium bowl, add block extra firm tofu (14 oz) cubes and cornstarch (1.5 tbsp), stirring to combine. Heat olive oil (2 tbsp) in a large skillet over medium heat. Add the tofu and fry, flipping occasionally, until golden brown and crispy (about 6-8 minutes). Remove to a towel-lined plate. If using a smaller skillet, fry tofu in batches to avoid overcrowding.
3

In the same skillet, add olive oil (1 tbsp) if needed. When hot, add broccoli florets (1 head) and sugar snap peas (8 oz). Stir, then season with salt (0.25 tsp) and black pepper (0.25 tsp). Cook undisturbed for 1-2 minutes until slightly charred. Add water (3.5 tbsp) then cover to steam for 3-4 minutes. Add bell pepper (1 red), ginger (0.5 tsp), and cloves (2 garlic), stirring until fragrant.
4

Add roasted cashew (1 cup) to the skillet. Whisk the sauce mixture again and pour over the veggies. Stir to coat; the mixture will thicken in a few minutes. Add the cooked tofu and mix. Serve warm topped with [sesame seeds] and [green onions].