• 1 package (14 1/2 ounces) firm tofu, drained, cut in half into 2 slabs and then cut diagonally into triangle shaped pieces
  • 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • sea salt
  • 2 tablespoons grape seed oil
  • 1/4 tsp tumeric
  • 1/4 tsp red chili powder
  • 3 tablespoons soy sauce (gluten free)
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 4 garlic cloves, minced
  • 1 tablespoon cornstarch
  • 3/4 cup water
  • 1/2 cup cashews, toasted


  1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
  2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
  3. In a medium mixing bowl whisk together 1 tbsp grape seed oil, tumeric, sea salt to taste and red chili powder.  Then add drained tofu to bowl and coat each piece with mixture
  4. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown on each side, turning gently.  Transfer to a bowl once browned.
  5. Meanwhile, make sauce.  In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  6. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes.
  7. Whisk reserved sauce to combine; pour into skillet. Return tofu to skillet; stir to coat, about 1 minute more.
  8. Serve topped with cashews.
Cook Time and Prep Time: 40 min
Serves: 4
recipe and picture courtesy of with adjustments made by me!