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
1 In a medium bowl whisk garlic, sesame oil, Tamari, maple syrup, vinegar and chili paste. Set aside.
2 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.
3 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.
4 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