Cashew Tofu

Instructions

1. 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.
2. Meanwhile, whisk all of the ingredients together in a small bowl (or shake them together in a mason jar) until combined.
3. 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.
4. 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.
5. 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.
6. Add the cashews, stir-fry sauce and cooked tofu to the sauteé pan, and toss to combine.  Continue cooking for 1-2 more minutes, until the sauce has thickened.
7. Remove pan from heat and serve the stir-fry warm over rice, noodles or quinoa, garnished with your desired toppings.