Cashew Broccoli and Tofu

Ingredients

• 3 cups broccoli florets 
• 4 cups rice hot cooked
• 2 teaspoons cornstarch 
• 1.5 tablespoons sesame oil dark divided
• 2 tablespoons ginger fresh minced peeled
• 0.3 cup soya sauce low-sodium divided
• 2 cups bell pepper red thinly sliced ( 2)
• 0.3 cup dry-roasted cashews unsalted chopped
• 15 ounce extrafirm tofu drained cut into 1/2-inch-thick strips
• 1 cup vegetable broth divided

Equipment

• frying pan
• paper towels

Directions

1. Place tofu strips on several layers of paper towels; cover with additional paper towels, and press to remove moisture.
2. Combine 1/2 cup broth, 2 tablespoons soy sauce, and cornstarch; set aside.
3. Drizzle remaining 2 tablespoons soy sauce over tofu strips.
4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
5. Add tofu; cook 5 to 6 minutes or until browned, turning occasionally.
6. Remove tofu from pan; keep warm.
7. Heat remaining 1/2 tablespoon oil in same pan.
8. Add broccoli, bell pepper, ginger, and, if desired, crushed red pepper. Cook 2 to 3 minutes, stirring constantly.
9. Add remaining 1/2 cup broth; cover and simmer 2 to 3 minutes or until broccoli is crisp-tender.
10. Add cornstarch mixture; cook 1 minute or until thickened. Gently stir tofu into vegetables.
11. Serve over rice; sprinkle with cashews.