whole and heavenly oven
- 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!
- Tofu - Cornstarch - Vegetable oil - Garlic - Broccoli - Sweet pepper
- Scallions - Cashews - Soy sauce - Hoisin sauce - Vegetable broth - Agave nectar
Toss cubed tofu with cornstarch, salt, and pepper until evenly coated.
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.
In a small bowl, whisk soy sauce, hoisin sauce, agave, cornstarch, and vegetable broth until smooth.
In same skillet, saute broccoli, sweet pepper, and white parts of scallions in vegetable oil until crisp-tender.
Add green parts of scallions, and garlic to skillet and cook an additional few minutes until fragrant.
Add sauce to pan and cook several minutes until bubbly and thickened.
Fold pan fried tofu and cashews into skillet until just combined.
Season skillet with salt and pepper to taste and serve warm over steamed rice.