Tofu and Cashew Stir-Fry Over Basmati Rice - Dr. Mark Hyman

Tofu and Cashew Stir-Fry Over Basmati Rice

  • 1/2 Head Broccoli stems included
  • 1 Pound Firm Tofu
  • 1 1/2 Tablespoon Sesame Oil
  • 1 Tablespoon Ginger minced
  • 2 Cloves Garlic minced
  • 1 Large Carrot cut into matchsticks
  • 1 Cup Bok Choy sliced
  • 1 Tablespoon Wheat-free Tamari
  • 1 Teaspoon Toasted Sesame Oil
  • 1 Cup Snow Peas
  • 3/4 Cup Whole Raw Cashews
  • 1 Teaspoon Hot Sauce or 1Teaspoon Hoisin Sauce, optional
  1. Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don’t want them to topple and break (some use books to avoid this but I’m a plate girl myself).
  2. Cook the rice according to package directions. You’ll want to start the rice first because it may take the longest to cook.
  3. Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir-fries, which cook super fast once you get them going. And it’s especially important with this recipe because you’ll have two pans going at once.
  4. Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
  5. Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
  6. Cook the tofu and chicken. You’ll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to the pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there’s no cross-contamination).
  7. Add the veggies. Divide the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
  8. Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and …
  9. Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
  10. Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.
Nutritional analysis per serving

calories 354 • carbohydrates 24.4 g • fiber 7.5 g • protein 18.3 g • fat 23.5 g • cholesterol 0 m • sodium 601 mg • calcium 365 mg

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