Vegan Broccoli Stir Fry

¼ cup Cashews, roasted and chopped roughly

2 tbs Peanut oil

½ m Red onion, sliced

2 cups Broccoli, fresh chopped small, even pieces

½ cup Mushrooms, sliced (button or porcini)

8 oz Tofu, extra firm, sliced

1 tsp Salt and pepper each

1 ½ cups Brown rice, cooked

4 cloves Garlic, minced

1 tsp  Sesame oil

3 tbs Tamari, wheat-free soy sauce

1 tsp Chili paste (optional)

2 tsp  Maple syrup

1 tbsp Rice wine vinegar

In a medium bowl whisk garlic, sesame oil, Tamari, maple syrup, vinegar and chili paste. Set aside.

Press tofu with paper towels and cut into 1-inch cubes. Heat oil in a skillet over medium heat. Add tofu and let it crisp up, about 5 minutes. Turn and crisp the other side. Place on a paper towel.

In the same pan, add a little more oil if needed. Add onion, broccoli and mushrooms and season with salt and pepper. Sauté until broccoli is tender crisp, about 6 minutes.

Pour in sauce and give it a stir.

5 Add tofu and cashews, toss to warm and coat with sauce. Remove from heat.

6 Serve over rice.

Serves 2-4 | Prep Time 20 mins