Ingredients
-
1
-
1 1/2
-
-
2
-
3
-
2
-
1/4
-
4
-
1
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Arrange Tofu in a Single Layer on a Baking Sheet Lined With Several Layers of Paper Towels. Top With More Paper Towels and Another Baking Sheet; Weight With Canned Goods. Let Tofu Drain, About 20 Minutes. |
|
2
Done
|
Meanwhile, Cook Broccoli (stalks and Florets) in a Large Pot of Boiling Salted Water Until Bright Green, 2 Minutes. Drain; Set Aside. |
|
3
Done
|
Heat Oil in a Large Nonstick Skillet Over Medium Heat. Add Tofu; Cook Until Golden Brown, Turning Gently Halfway Through, 10 to 15 Minutes. Transfer to Paper Towels. |
|
4
Done
|
Meanwhile, Make Sauce: in a Small Bowl, Whisk Together Soy Sauce, Vinegar, Red-Pepper Flakes, Garlic, Cornstarch, and 3/4 Cup Water; Set Aside. |
|
5
Done
|
Add Broccoli to Skillet; Cook Over High Heat, Stirring Often, Until Crisp-Tender, 2 to 3 Minutes. Whisk Reserved Sauce to Combine; Pour Into Pan. Return Tofu to Pan; Stir to Coat, About 1 Minute More. Serve Topped With Cashews. |
