Description

Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef. The simple stir-fry sauce is made from scratch. Vegan and gluten-free and adaptable.

Ingredients

Units

1/4 cup cashews (or peanuts)
2 tablespoons peanut oil (wok oil, avocado, coconut, or other high-heat oil)
8–12 ounces tofu, extra firm ( or sub shrimp, diced chicken, thinly sliced beef)
1/2 teaspoon salt
1/2 teaspoon pepper
——
1 shallot , chopped
4 garlic cloves, rough chopped
2 teaspoons fresh ginger, chopped
3–4 cups broccoli, cut into very small florets
Splash Chinese Cooking wine ( optional)
3–6 dried red Chinese Chiles or arbol chilies ( Thai chilies may be too hot)

Broccoli Stir Fry Sauce:

3 tablespoons soy sauce (or gluten-free Braggs Liquid Aminos)
3 tablespoons maple syrup (or honey)
1 tablespoon Rice Vinegar
2 teaspoons sesame oil
1 tablespoon chili paste (or Sriracha), more to taste
1/4 teaspoon white pepper (optional)

Serve with jasmine rice or other noodles, garnish with toasted sesame seeds, furikake , chili flakes or Sriracha.

Instructions

Start jasmine rice if using.
Toast Nuts: If using raw cashews toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this if using roasted nuts.
Mix the stir-fry sauce ingredients together in a small bowl and set aside.
Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Place on a paper towel. See notes for chicken, shrimp and beef.
In the same pan, add a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant, about 2-3 minutes. Add broccoli, lower heat, and cook, stirring often, 4-5 minutes, until tender. Splash with Chinese cooking wine-optional (or skip it) and cook the wine off.
Make a well in the center of the broccoli, add the dried chilies and toast for 45 seconds, turning on your hood fan.
Pour in the stirfy sauce, and give a stir to incorporate all, bring to a simmer.
Add the crispy tofu (or other cooked protein) and toasted cashews into the wok, warming and tossing to coat.
Serve on its own, over rice, or noodles.

Notes

To cook shrimp, chicken or beef: Use whole peeled shrimp, 3/4 inch-cubed chicken, or thinly sliced beef. PAT DRY. Make sure to season the hot oil generously with salt and pepper, swirling. Add the meat and stir fry until cooked all the way through, or to your liking, over medium-ish heat. Set aside on a paper towel, continue on with the recipe, and add this back in at the end.

Nutrition

Serving Size: 1 ½ cups
Calories: 324
Sugar: 16.8 g
Sodium: 972.1 mg
Fat: 20.2 g
Saturated Fat: 3.3 g
Carbohydrates: 28.4 g
Fiber: 3.3 g
Protein: 12.1 g
Cholesterol: 0 mg