Broccoli Cashew Teriyaki Tofu Stir-Fry

I know I have a lot of tofu recipes on here, a couple for seitan and none for tempeh. The reason for that is because tofu is the most accessible and I like it. I really like seitan but it does require that extra step of making it before using it in something. And tempeh, oh tempeh. For years I wanted to try it but was scared of it because I didn't know how to cook it or what to do with it. I would buy a package and it would sit in my freezer for a year then I would throw it away and buy another package and that package would sit in my freezer for another year. Well finally I took charge and found a sweet and sour tempeh recipe in The Vegan Table. I was wary but excited. I took my first bite, and it was not good. I tried eating a few more pieces but I really really didn't like it. I ended up picking all the tempeh out and replacing it with tofu. Maybe I just need to get used to the flavour like with tofu (though I never hated tofu). I'd be willing to try tempeh again in a different form, maybe tempeh bacon, but for now I'm sticking to tofu and seitan.

All this to say I've found yet another amazing tofu recipe, not surprisingly from Eat, Drink & Be Vegan. I'm not sure that I'd say it's an authentic teriyaki sauce, but it's delicious and so flavourful and that's what's important! I wouldn't change a thing about this recipe and have already made it several times.

If this sounds good, you might also like:
Salt & Pepper Tofu
Pad Thai
Tofu and Broccolini in Peanut Sauce
Szechuan Tofu Triangles in Triple Pepper Sauce

Broccoli Cashew Teriyaki Tofu Stir-Fry
Adapted from Eat, Drink & Be Vegan

Tofu
12 oz (350 g) firm or extra firm tofu, cubed 1/2-3/4 inch thick
1 tbsp low sodium soy sauce
1 1/2 tbsp rice wine vinegar

Teriyaki Sauce
1/3 cup low sodium soy sauce
1/4 cup water
3 1/2 tbsp honey or agave nectar
1 1/2 tbsp freshly squeezed lemon juice
2 tsp sesame oil
1 tsp blackstrap molasses
6 medium cloves garlic, minced
2 1/2 tsp freshly grated ginger
1 tbsp cornstarch

Stir-Fry
1 tbsp oil
4 1/2-5 cups broccoli (florets and stalks), chopped (about 1/2 lb/225 g)
2 tsp water
1 medium large red, yellow or orange bell pepper, diced
1/2 cup raw cashews
1/2 cup green onions, sliced

In a shallow dish, add tofu. Pour soy sauce and vinegar over tofu and marinate for 10 minutes or longer (flip tofu at least once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until cornstarch is dissolved (or put it in a blender to puree).

In a large frying pan or wok on high, heat 1/2 tbsp oil. Add tofu and saute for 4-5 minutes, then turn over to saute for another 3-4 minutes, utnil lightly brown on each side. Remove from pan and set aside. Reduce heat to medium, add another 1/2 tbsp oil to wok, and add broccoli and water. Toss, cover and cook for 4-5 minutes, until broccoli turns bright green, then add bell peppers and saute uncovered for another 1-2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews and green onions, and toss to combine. Remove pan from heat and serve immediately.