with broccoli / rice
- Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- Broccoli - 12 oz , chopped
- Cornstarch - 4 tsp
- Water - 2 Tbsp
- Oil, cooking - 1 Tbsp
- Cashews, roasted and unsalted - 2 oz
- Ginger, fresh - 2 tsp , grated
- Garlic - 2 cloves , chopped
- Stock, any type - 2/3 cup
- Soy sauce, low-sodium - 1/4 cup
- Sugar - 2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Rice, uncooked white or brown - 1 cup
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make sauce - Combine ginger, garlic, stock, soy sauce, sugar, and red pepper flakes. (Can be done up to 5 days ahead)
Make cornstarch slurry - Combine cornstarch and water.
Heat a wok or skillet over medium heat. Add oil and then tofu and broccoli to heated oil. Saute until tofu is starting to brown and broccoli is tender, 8 to 10 minutes. Add a splash of water to the pan if it starts to look dry during cooking.
Pour sauce over tofu and broccoli. Bring to a simmer.
Give cornstarch slurry a stir. Slowly pour the slurry into the sauce. Continue simmering until sauce is thick, 1 to 2 minutes more.
Remove from heat and stir in cashews.
If rice was made ahead, reheat in the microwave.
Serve cashew tofu over rice. Enjoy!