Garlicky Cashew Broccoli with Crispy Tofu
Meals

Garlicky Cashew Broccoli with Crispy Tofu

Crispy tofu, broccoli, cashews, and couscous in a garlicky sauce.

Ingredients

Couscous

  • 1 cup whole wheat couscous
  • 1 cup vegetable broth
  • 1 tsp soy sauce

Crispy Tofu

  • 1 block extra-firm tofu, drained and cubed
  • 1½ tbsp cornstarch
  • ¼ tsp sea salt
  • ¼ tsp garlic powder
  • Oil for frying

Garlicky Cashew Broccoli

  • 1½ tbsp brown sugar
  • 1 tbsp hot water
  • 2 tbsp soy sauce
  • ½ tsp lemon juice
  • 2 tbsp vegan butter
  • 4 cups broccoli florets
  • ¼ cup cashews, chopped or halved
  • 3 garlic cloves, minced

Optional Serving

  • Sriracha
  • Sesame seeds

Instructions

1

Prepare couscous

Cook couscous according to package directions, substituting vegetable broth and soy sauce for the water.

2

Coat tofu

In a medium bowl, gently toss tofu with cornstarch, salt, and garlic powder until evenly coated.

3

Crisp tofu

Heat oil in a frying pan or wok over medium-high heat. Fry tofu, stirring often, until golden and crispy on all sides. Remove tofu from the pan and set aside.

4

Make sauce

Stir brown sugar into hot water until dissolved. Add soy sauce and lemon juice; set aside.

5

Cook broccoli

In the same pan used for tofu, heat 1½ tbsp vegan butter over high heat. Add broccoli and stir-fry uncovered 2–3 minutes. Cover and cook another 2–3 minutes, until nearly tender.

6

Add cashews and garlic

Add remaining ½ tbsp vegan butter, cashews, and garlic. Cook 1–2 minutes until fragrant.

7

Finish

Return tofu to the pan, pour in the sauce, and toss until the sauce reduces and coats everything evenly. Serve over couscous with sesame seeds and sriracha if desired.

Notes

  • Extra-firm tofu works best for crisping.
  • Cashews add richness; lightly toast them for deeper flavor.
  • Keeps and reheats well for meal prep or leftovers.