Cashew Tofu

Drain the tofu. Sandwich the block of tofu between a few layers of paper towels. Then place a cutting board on top of the tofu, and stack a few heavy cans or pots or whatever you can safely balance on the cutting board. The idea is to put a lot of pressure/weight on the tofu, which will help the excess water to press out into the paper towels. Let the tofu drain for at least 15-30 minutes.

Make the stir-fry sauce. Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.

Coat the tofu. Once the tofu has been drained, slice the block lengthwise into 1/2-inch slabs, then cut the tofu into bite-sized pieces. Transfer the tofu to a large mixing bowl, drizzle it evenly with 1 tablespoon olive oil and toss until coated. Sprinkle the cornstarch plus a generous pinch of salt and pepper over the tofu, and toss until evenly coated.

Cook the tofu: Heat 1 tablespoon oil over medium-high heat in a large non-stick skillet. Add about half of the tofu (however much can fit in an even layer without overlapping) and sauté for about 4-5 minutes, flipping halfway through, until crispy and golden on both sides. Transfer the tofu to a separate plate and repeat with the remaining tofu.

Sauté the veggies. Add the remaining oil to the sauté pan and add the broccoli, red pepper, and red onion. Sauté for 5 minutes, stirring occasionally, until crisp-tender.

Combine everything. Add the cashews, stir-fry sauce, and cooked tofu to the sauté pan, and toss to combine. Continue cooking for 1-2 more minutes, until the sauce has thickened.

Serve. Remove pan from heat and serve the stir-fry warm over rice, noodles, or quinoa, garnished with your desired toppings.