1. Heat 1 tablespoon coconut oil in a large nonstick skillet. Toss tofu with cornstarch in a large bowl until well coated. Fry on all sides until lightly browned. Transfer to a plate.
2. Add the remaining tablespoon of oil to the pan. Add the broccoli, garlic and ginger and cook for 3-4 minutes or until the broccoli is lightly softened.
3. Combine the sauce ingredients in a small bowl. Add the tofu back to the pan and pour sauce over. Toss gently to combine.
4. Scoop quinoa onto serving plates and top with stir-fry and cashews.
Tofu, Broccoli and Cashew Stir-Fry with Sesame-Miso Sauce
Serves 4
All you need:
2 tablespoons coconut oil, divided
Cornstarch, for coating
2 packages extra-firm tofu, pressed dry and cubed
1 head broccoli, chopped
2 garlic cloves, chopped
1 (2-inch) piece ginger, peeled and grated
Sauce
1 tablespoon miso paste
2 tablespoons rice vinegar
2 tablespoons agave nectar
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
Cooked quinoa, for serving
Whole roasted salted cashews, for garnish
All you do:
1. Heat 1 tablespoon coconut oil in a large nonstick skillet. Toss tofu with cornstarch in a large bowl until well coated. Fry on all sides until lightly browned. Transfer to a plate.
2. Add the remaining tablespoon of oil to the pan. Add the broccoli, garlic and ginger and cook for 3-4 minutes or until the broccoli is lightly softened.
3. Combine the sauce ingredients in a small bowl. Add the tofu back to the pan and pour sauce over. Toss gently to combine.
4. Scoop quinoa onto serving plates and top with stir-fry and cashews.