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Cashews, Tofu, Broccoli in a Sweet Soy Glaze Recipe


Cashews, Tofu, Broccoli Vegan Stir-Fry Recipe

Image: Adam Guthrie

Cashews are an awesome and nutritious ingredient to add to any stir-fry. In this recipe, we have combined cashews with tofu and broccoli and added a delicious sweet-savoury sauce.

Serves: 4

VG

Ingredients

Method

  • Glaze
  • 2 tbsp finely grated ginger
  • 2 tbsp minced garlic
  • 2 tbsp soy sauce
  • 2 tbsp rice-wine vinegar
  • 5 tbsp coconut sugar or maple syrup
  • 2 cups liquid vegetable stock
  • 2 tbsp cornflour
  • ¼ tsp sesame oil (optional)

  • 1 brown onion, sliced
  • 1 cup raw cashews
  • 1 head broccoli, broken into florets
  • ½kg tofu, cut into 2cm x 2cm cubes
  • 1 cup baby spinach leaves
  • Salt & pepper, to taste

  • 2 cups cooked basmati brown rice, to serve
  1. To make the glaze, mix all ingredients in a bowl ready to add to the stir-fry.
  2. Heat a wok on a medium-high heat. Add the sliced onion and stir-fry for 2 mins until the onion is translucent.
  3. Add cashews, broccoli florets and tofu cubes and continue to stir-fry. Once the cashews have browned a little and the broccoli has cooked through, add the sauce ingredients and continue to stir-fry for 2-3 mins until the sauce has thickened. Add the spinach leaves, allow them to wilt with the heat and then serve. Season to taste.
  4. Serve with cooked brown rice.



 

Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.