Name: Broccoli Tofu Cashew Stir Fry
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 broccoli; 1 carrot; 250g firm tofu; 2 cloves garlic; 1 small onion; 1 tsp oil; 1 tbsp sesame seeds; 2 tbsp roasted cashews; 2 tbsp cornstarch; 1 tbsp dark soy sauce - for the sauce; 1.5 tbsp light soy sauce - for the sauce; 1 tbsp monk fruit erythritol sweetener - for the sauce; 1 tsp sesame oil - for the sauce; 1 tbsp water - for the sauce; 1 tsp cornstarch - for the sauce

Mince garlic, small dice onion, slice carrot and cut broccoli into florets.
Drain and pat dry tofu. Cut into 0.8 inch cubes and toss in cornstarch until coated evenly.
In a small bowl, add all the sauce ingredients and mix until combined.
Heat up oil in a nonstick skillet over medium heat. Add tofu cubes and fry until golden brown on all sides. Remove from skillet and set aside.
Add garlic and onion to skillet and stir fry until lightly brown.
Add carrot and broccoli and stir fry for 1 minute. Then, add a splash of water, and cover with a lid and let steam for 2-3 minutes or until desired tenderness.
Add cashews, fried tofu and sauce. Stir fry for another 1-2 minutes or until the sauce thickens slightly.
Garnish with a sprinkle of sesame seeds and serve with steamed rice. Enjoy!

Notes

Don't throw the broccoli stem away! You can slice it up and throw it in the stir fry too.
For a bit of a spice kick, add 1-2 tsp sriracha to your sauce mixture.
Feel free to substitute or add any other vegetables you like!
Feel free to substitute monk fruit erythritol sweetener with any sweetener of choice.

Broccoli Tofu Cashew Stir Fry

Broccoli Tofu Cashew Stir Fry

Ingredients (2 servings)