Broccoli Cashew Tofu Stir Fry

I mentioned earlier that the holidays got a little out of control this year, with the hangover lasting well into 2011.  After a few days of my version of "detox" (which is really just no alcohol and a meatless, low dairy diet) I have to say I feel SO much better already - it makes me wonder why I don't live this way day in and day out.    I seriously hate the feeling of lack of structure in my schedule or control over how I feel, so it's been nice to get back on track and feeling great.  I've also been drinking lots of green tea, and working out a lot which has produced some killer endorphins.  I'm debating adding an "exercise" page to the blog documenting my workouts, but am still deciding because I'm not sure if I want that sort of public accountability.  Any suggestions?


I've been doing some serious meal planning which I actually think is fun!  Since we're veg for the month of January, I've been looking to this cookbook for inspiration.   Eat, Drink, and Be Vegan.  You guys, it is filled with great recipes, whether you're a carnivore, herbivore, or full on vegan - you should check it out!  A noteworthy creation was last night's Broccoli and Cashew Stir Fry, which I heavily adapted from Dreena Burton's recipe.  

This was really great - I'd say a few of the steps in the sauce could have been eliminated and you still could have come up with a tasty result, but I enjoyed getting back in the kitchen and spending some time "making" something.  The stir fry left me feeling healthy, energized, and refreshed - not tired, full, and bloated like I felt so many days in December.  I also got to use these cool bendable mixing bowls that my mother in law gave me for Christmas which was fun :-)

 

Broccoli and Cashew Stir Fry

Serves 4

Recipe inspired by Eat Drink and Be Vegan

Ingredients:

Tofu:

1/2 package extra firm tofu, cubed

1 tsp soy sauce

1 tsp rice wine vinegar

Teriyaki Sauce:

1/3 cup soy sauce 

1/4 cup water

3.5 tablespoons agave nectar

1 freshly squeezed lemon

1 tsp brown sugar

5 cloves garlic, minced

2 teaspoons ground ginger (wish I had fresh!)

1 tbsp corn starch (to thicken sauce)

Stir fry:

canola oil

1 package of broccoli florets, chopped

1/2 package of sliced mushrooms, rinsed

1/2 orange bell pepper

1/2 cup raw cashews

Directions:

Marinate the tofu in the soy sauce and rice wine vinegar for about 20 minutes.  Meanwhile, mix all of the ingredients for the sauce in a mixing bowl and whisk until the corn starch is dissolved.  

In a large saute pan, heat oil and add tofu to brown, about 4 minutes on each side.  I had a hard time with this step and didn't get it as brown as I would have liked, but it was only my second time cooking tofu.  Remove from pan and set aside.  Saute the broccoli with salt and water, and then add mushrooms and bell pepper.  Total saute time is probably around 10 minutes.  Add the teriyaki sauce and toss to coat.  Once the sauce has come to a low boil, add tofu and cashews and serve.

Other noteworthy meals of recent consumption - I'm loving veggie sandwiches, they remind me of a phase I went through a few years back when I made these all the time.   Do you guys go through lunch phases?   This creation was hummus, cucumbers, sprouts, and 1/2 avocado on whole wheat, with a little bit of Tabasco.  I'll definitely be inhaling lots of these in the coming month!

Aaaand, last but not least we have a meatless taco salad - saute these bad boys with mushrooms, garlic, chili powder and cumin and throw on top of a salad.  Not bad!

So there we have it!  How is your first week back at work going?  Hopefully stress free and healthy, how I hope this whole year is!