This toasted cashew and crispy tofu is tossed in a super flavorful sauce and loaded up with healthy veggies. (Gluten free and Vegan)
Preheat the oven to 350°F.
Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
Add vegetable oil to the skillet; add hing and roast, add broccoli and corn, cook for 3 mins, add the rice vinegar; cook until evaporated, about 30 seconds, add tofu.
Add the sauce mixture ; cook, tossing, until the tofu is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the cashews and sesame oil. Served best with a side of rice. ENJOY!
Ingredients
Directions
Preheat the oven to 350°F.
Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
Add vegetable oil to the skillet; add hing and roast, add broccoli and corn, cook for 3 mins, add the rice vinegar; cook until evaporated, about 30 seconds, add tofu.
Add the sauce mixture ; cook, tossing, until the tofu is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the cashews and sesame oil. Served best with a side of rice. ENJOY!
