Savory Tofu & Vegetables

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I was looking for a variation on Cashew Tofu with Vegetables because, while I still like it, it’s a little over-sweet for my current tastes and I wanted to mix things up a bit. 

I ended up using this recipe as as baseline and then merging the two to my tastes and the veg I had around the house. 

The family enjoyed it and I’ll definitely be making it again. I did coat the tofu with cornstarch in the attempt to make it crispier, but in the end, I just don’t think it makes that much difference. By the time you get the sauce on there and steam the vegetables, the tofu isn’t ever going to be exactly crispy, and just browning one side in oil is good enough. If I felt ambitious, I might consider baking the coated tofu instead since that would be less tedious than turning over all of the triangles, but I’m not sure that would be a texture improvement. The other recipe uses an air fryer. I have a toaster oven with convection that is fairly similar.

INGREDIENTS
1 14-16 oz block of extra firm tofu cut into triangles
2 TBSP neutral oil

1/4 c soy sauce

1 TBSP hoisin sauce
2 TBSP brown sugar or maple syrup
1 TBSP rice vinegar (optional)
1/2 tsp sesame oil
1/2 c water
2 tsp cornstarch mixed with an additional TBSP cold water
3-4 cloves garlic, minced or put through a press 

1 large head broccoli cut into bite-sized pieces (I use the stalks and florets) or 1/2 bag frozen riced cauliflower 
1-2 large carrots sliced thickly
A handful or two of green beans, topped & tailed and cut into bite-sized pieces

2/3 c cashews, toasted if desired

DIRECTIONS

  1. Mix the sauce ingredients (soy sauce through garlic) in a small bowl and set aside
  2. Heat the neutral oil in a large skillet over medium-high heat until it shimmers. Add the tofu in a single layer and let fry until triangles seem well browned on one side
  3. Scatter the vegetables on top of the tofu
  4. Cover the skillet and let steam for about 5 minutes or to your vegetable texture preference
  5. Add the sauce over the tofu & veg and give it a stir. Let bubble for a few minutes to thicken the sauce 
  6. Remove the lid, add the cashews
  7. Serve over the grain of your choice or on its own


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