Marinated Tofu Stir-fry with Broccoli and Cashews

🥢 Wok Stir-fry: Veggie Art in 15 Minutes

Tofu has a reputation for being bland, but it's like a blank canvas: it perfectly absorbs the flavors of its surroundings. With a quick marinade and the correct stir-fry technique (wok), we achieve tofu cubes that are crispy on the outside and tender on the inside. Combined with broccoli and the healthy fats from cashews, this dish is a ten-out-of-ten express dinner.

🥦 Why it is exceptionally healthy

• Natural Phytoestrogens: Tofu (soy) is rich in isoflavones, beneficial for cardiovascular and hormonal health.
• Green Superfood: Broccoli cooked al dente retains all its sulforaphane, a potent antioxidant and anticancer compound.
• Magnesium and Crunch: Natural cashews provide magnesium, key for muscle relaxation and a good night's rest.

📝 Step-by-Step Preparation

1. Pressing (The Tofu Trick): Take 8.8 oz (250g) of firm tofu out of its packaging. Wrap it in paper towels and put a weight on top for 10 minutes to extract excess water. This will ensure it gets crispy and absorbs the marinade. Cut it into small 0.6 inch (1.5 cm) cubes.
2. Express Marinade: In a bowl, mix the tofu cubes with 1 fl oz (30ml) of soy sauce, 1 teaspoon of sesame oil, and a pinch of garlic powder. Let rest for 5 minutes.
3. Al Dente Broccoli: Wash and cut 10.5 oz (300g) of broccoli into very small florets so they cook quickly.
4. Wok Searing: Heat a large pan or wok with 1 tbsp (15ml) of EVOO over very high heat. Lightly drain the tofu (reserve the marinade liquid) and stir-fry until well browned on all sides (about 5 minutes). Remove it.
5. Veggies and Crunch: In the same pan, add the broccoli and 1.4 oz (40g) of natural cashews (unfried, unsalted). Stir-fry over high heat for 4 minutes. The broccoli should be bright green and somewhat crunchy.
6. The Glaze: Return the tofu to the pan along with the leftover marinade liquid. Mix quickly for 1 minute over high heat so the sauce coats all the ingredients and serve hot.