Broccoli Stir Fry Recipe (Tofu, Chicken, Shrimp, or Beef) Recipe

Ingredients

Protein & Nuts

• 0.25 cup cashews (or peanuts)
• 2 tablespoons peanut oil (or other high-heat oil)
• 8 ounces extra firm tofu (or sub shrimp, diced chicken, or thinly sliced beef)
• 0.5 teaspoon salt
• 0.5 teaspoon pepper

Vegetables & Aromatics

• 1 shallot, chopped
• 4 garlic cloves, rough chopped
• 2 teaspoons fresh ginger, chopped
• 4 cups broccoli, cut into very small florets
• splash of Chinese cooking wine (optional)
• 4 dried red Chinese chiles or arbol chilies

Stir Fry Sauce

• 3 tablespoons soy sauce (or gluten-free Braggs Liquid Aminos)
• 3 tablespoons maple syrup (or honey)
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon chili paste (or Sriracha), more to taste
• 0.25 teaspoon white pepper (optional)

Instructions

Preparation

1. Start jasmine rice if using.
2. If using raw cashews, toast them in a dry skillet or wok over medium-low heat until golden, stirring often. Set aside. Skip this step if using roasted nuts.
3. Mix all the stir-fry sauce ingredients together in a small bowl and set aside.

Cook the Protein

1. Press tofu lightly with paper towels and cut into 1-inch cubes.
2. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl.
3. Add the tofu and let it form a crispy crust, about 5 minutes. Let it naturally release from the pan without fiddling with it.
4. Turn over and crisp up the other side. Place on a paper towel.

Stir Fry

1. In the same pan, add a little more oil if necessary. Add shallots, garlic, and ginger, and sauté over medium heat until golden and fragrant, about 2-3 minutes.
2. Add broccoli, lower heat, and cook stirring often for 4-5 minutes until tender. Splash with Chinese cooking wine if using and cook off.
3. Make a well in the center of the broccoli, add the dried chilies and toast for 45 seconds, turning on your hood fan.
4. Pour in the stir-fry sauce and stir to incorporate. Bring to a simmer.
5. Add the crispy tofu (or other cooked protein) and toasted cashews into the wok, warming and tossing to coat.
6. Serve on its own, over rice, or noodles.

Notes

• For chicken: dice into 1-inch pieces and cook until golden and cooked through, about 5-6 minutes.
• For shrimp: cook until pink and opaque, about 2-3 minutes per side.
• For beef: slice thinly against the grain and cook quickly over high heat until just done, about 2 minutes.
• This recipe is naturally vegan when using tofu and maple syrup. Use gluten-free soy sauce or Braggs Liquid Aminos for a gluten-free version.