Broccoli Mushroom Tofu Stir-Fry with Pan-Fried Cashews

Today I was still trying to plow through farm box's broccoli mushroom bounty, so I decided to make a stir-fry with brown rice noodles using most of the same ingredients from last night's alfredo (though unlike last night's meal, this one was actually vegan). While walking around the Kollwitzplatz farmer's market today, LCBF and I picked up some fresh ginger then wandered into the huge, gorgeous LPG BioMarkt (organic grocery store) near Senefelder Platz @ Kollwitzstrasse 17 and picked up some very good firm tofu and brown rice noodles.

   How now, spotted cow?

Stir-fry recipe after the jump:

Broccoli Mushroom Tofu Stir-fry

with Pan-Fried Cashews and Brown Rice Noodles

*Options: substitute rice for the noodles or swap the cashews for walnuts*

Serves 2-3
Ingredients:

1 bunch broccoli, cut into florets

handful crimini mushrooms (about 8 oz.), sliced

200g firm tofu (about 7 oz., or just shy of a cup), pressed and diced

~1/2 c. raw, unsalted cashews

3 med. scallions, sliced--white and green parts separated

1 garlic clove, diced

~1" knob fresh ginger, peeled and diced (about 1 tbl.)

~3 oz. brown rice noodles (a good-sized fistful)

3-4 tbl. vegetable oil

~2 tbl. peanut oil

2 tbl. soy sauce + more to taste

1 cup water

salt & fresh pepper

I had forgotten how much of the business of making stir-fry is prep. Lots of chopping and dicing, but then the actual cook-time is fairly short (or it would have been if I had a better pan, but that's neither here nor there).

Press tofu by wrapping it in paper towels and putting heavy things on top of it. This squeezes out extra moisture and improves the texture of the tofu.

Place a large pot of water on the stove to boil. Heat a couple tbl. of peanut oil (you can use vegetable oil instead if you like) in a sauce pan and add cashews. Cook over med. heat, stirring occasionally until browned--about 3 minutes. Remove from heat and drain on a paper towel. Wipe any remaining oil out of pan with a paper towel and discard.

Slice, chop, and dice the mushrooms, broccoli, garlic, ginger, and scallions. 

Heat 3-4 tbl. of vegetable oil in large pan over med-high heat. Add garlic and ginger and cook for about 30 seconds. Add tofu, mushrooms, broccoli, and white part of scallions and cook over high heat, stirring, until the mushrooms release their moisture and brown, the tofu starts to brown and crisp, and the broccoli turns bright green--6-10 minutes. Salt and pepper lightly and add 1 c. of water. Cook until water evaporates and broccoli is tender--about another 6-7 minutes. 

While vegetables and tofu are cooking, add noodles to boiling water and cook until tender--about 5 minutes. Drain and rinse with cold water. Set aside. When the water has evaporated from the vegetable tofu mixture, stir in 2 tbl. soy sauce and the green parts of the scallions. Add noodles and stir to combine. Cook another minute or so until noodles have re-heated. Remove from heat and serve topped with cashews.

This was pretty tasty. I had been craving noodles for awhile, so I found this high-protein (tofu + cashews) vegan meal to be really satisfying. LCBF found the dish to be "deceitful in its tofu vegan-y goodness," by which I think he means that he (noted tofu hater) liked it despite himself.