Cashew, tofu stir-fry

Cashew, Tofu and Broccoli Stir-Fry This cashew, tofu and broccoli stir-fry recipe is a delicious alternative to ordering in. Photography by Con Poulos . When you calculate the time spent driving to and from the restaurant, this dish is probably faster than regular takeout. And with your own fresh ingredients and only 1 tablespoon of oil in the mix, it's surely a lot healthier. Serves: 4 Prep: 8 min Cook: 12 min Total: 20 min Ingredients • 1 container (14 ounces) firm light tofu • 2 tablespoons reduced-sodium soy sauce • 2 tablespoons honey • 1 tablespoon rice vinegar • 1 teaspoon cornstarch • 3 cups broccoli florets • 3 teaspoons toasted sesame oil • 1 red bell pepper, chopped • 1 tablespoon minced fresh ginger • 3 garlic cloves, minced • 1/2 cup unsalted cashews • 3 scallions, chopped • 2 cups cooked brown rice Directions 1. Place the tofu on a paper towel set on a dinner plate. Top with a second paper towel and another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu. 2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, honey, vinegar, and cornstarch in a small bowl. 3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute, or until bright green. Drain and set aside. 4. Transfer the tofu to a cutting board and cut into 1/2" to 3/4" cubes. Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside. 5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 1/2 minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring, for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice. Nutritional Facts per serving Calories 386.4 cal Fat 15.2 g Saturated fat 2.3 g Cholesterol 0 mg Sodium 331 mg Carbohydrates 48.8 g Total sugars 11.8 g Dietary fiber 6.4 g Protein 16.7 g Courtesy of Rodale Healthy Recipe Finder.