Vegan - Broccoli Cashew Stir-Fry

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Broccoli Cashew Stir-Fry

 

Recipe By :Tofu and Soyfoods Cookery - Peter Golbitz

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups water

pinch sea salt

2 cups sliced carrots

2 cups broccoli florets -- cut into 2-inch pieces

1 cup cashew pieces

1 1-inch piece fresh ginger root -- minced

2 onions -- thinly sliced

1 tablespoon sesame oil

1 pound tofu -- cut into cubes

vegetable cooking liquid

2 tablespoons arrowroot

3 tablespoons tamari soy sauce

 

Bring the water to a boil, add the salt, carrots, and broccoli, and boil for 1

minute. Drain and reserve the liquid for the sauce.

Roast the cashews for 10 minutes at 350F.

Heat a wok or large skillet over medium-high heat, and stir-fry the ginger and

onions in the oil for 1 minute.

Add the carrots, broccoli, and cashews, and stir-fry 2 more minutes. Gently

stir in the tofu and vegetable liquid. Cover the pan and let steam for 1

minute.

Mix the arrowroot and tamari together. Push the vegetables to one side of the

pan, and add the arrowroot mixture to the juices. Let it boil up, then toss the

vegetables gently into the sauce as it thickens. Serve over short or long grain

rice or dry Chinese noodles.

 

 

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Per serving: 134 Calories (kcal); 6g Total Fat; (38% calories from fat); 9g

Protein; 13g Carbohydrate; 0mg Cholesterol; 532mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0