A delightful stir-fry featuring crispy tofu, tender broccoli, and a flavorful cashew sauce.
Press the tofu to remove excess moisture by placing it between paper towels and weighting it down with a baking sheet and canned goods.
Pressing tofu ensures it becomes crispy when cooked.
Blanch the broccoli in boiling salted water until bright green and tender-crisp, then drain and set aside.
Blanching helps retain the vibrant color and texture of the broccoli.
Cook the tofu in a nonstick skillet over medium heat until golden and crispy on all sides, then transfer to a plate.
Turn the tofu gently to avoid breaking it.
Mix the soy sauce, rice vinegar, red pepper flakes, minced garlic, cornstarch, and water in a small bowl to create the sauce.
Whisk the sauce well to dissolve the cornstarch completely.
Stir-fry the broccoli in the skillet over high heat until tender-crisp, then add the sauce and cooked tofu, stirring to coat evenly.
Ensure the sauce thickens slightly to coat the ingredients.
Serve the stir-fry topped with roasted cashews for added crunch and flavor.
Sprinkle the cashews just before serving to maintain their crunch.
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