whole and heavenly oven

Cashew Tofu

This cashew tofu is...

- Loaded with a rainbow of tender vegetables and crispy tofu. - Tossed in a savory, flavorful stir fry sauce. - Ready in 50 minutes with a handful of basic pantry ingredients!

Ingredients

- Tofu - Cornstarch - Vegetable oil - Garlic - Broccoli - Sweet pepper

- Scallions - Cashews - Soy sauce - Hoisin sauce - Vegetable broth - Agave nectar

Prep the tofu

1

Toss cubed tofu with cornstarch, salt, and pepper until evenly coated.

Pan fry the tofu

2

Heat vegetable oil in a large skillet over medium-high heat. Add tofu and sear on all sides until golden brown. Drain on paper towels.

Make the sauce

3

In a small bowl, whisk soy sauce, hoisin sauce, agave, cornstarch, and vegetable broth until smooth.

Sauté the vegetables

4

In same skillet, saute broccoli, sweet pepper, and white parts of scallions in vegetable oil until crisp-tender.

Add the aromatics

5

Add green parts of scallions, and garlic to skillet and cook an additional few minutes until fragrant.

Add the sauce

6

Add sauce to pan and cook several minutes until bubbly and thickened.

Add tofu and cashews

7

Fold pan fried tofu and cashews into skillet until just combined.

Serve tofu

8

Season skillet with salt and pepper to taste and serve warm over steamed rice.

Get the full recipe on wholeandheavenlyoven.com