Ingredients

 🥦 Garlicky Cashew Broccoli with Crispy Tofu & Savory Couscous

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

• 1 block (350 g) extra-firm tofu, drained and cubed
• 1½ tbsp cornstarch
• ¼ tsp sea salt
• ¼ tsp garlic powder
• Oil, for frying

• 1½ tbsp brown sugar
• 1 tbsp hot water
• 2 tbsp soy sauce
• ½ tsp lemon juice
• 2 tbsp vegan butter, divided
• 4 cups (about 227 g) broccoli florets
• ½ cup (about 64 g) raw cashews, chopped or halved
• 3 cloves garlic, minced

To Serve (Optional):

• Sriracha
• Sesame seeds

• Spoon garlicky tofu and broccoli over couscous.
• Finish with sesame seeds and sriracha, to taste.

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

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

1. In a medium bowl, gently toss tofu with cornstarch, salt, and garlic powder until evenly coated.
2. Heat oil in a frying pan or wok over medium-high heat.
3. Fry tofu, stirring often, until golden and crispy on all sides.
4. Remove from pan and set aside.

1. Stir brown sugar and hot water until dissolved. Add soy sauce and lemon juice; set aside.
2. In the same pan used for tofu, heat 1½ tbsp vegan butter over high heat.
3. Add broccoli and stir-fry uncovered for 2–3 minutes.
4. Cover and cook another 2–3 minutes, until nearly tender.
5. Add remaining ½ tbsp vegan butter, cashews, and garlic. Cook 1–2 minutes until fragrant.
6. Return tofu to the pan and pour in the sauce mixture.
7. Toss and cook another 1–2 minutes, until sauce reduces and coats everything evenly.