Ginger Cashew Broccoli Tofu

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Tonight's dinner was an experiment... The end result? Different, good, tasty, gingery deliciousness. If you ask me, anything with broccoli is fantastic. I hope you try it :) It's also quite light, despite the 'thick' looking sauce.





Need:

1 medium onion, diced large

3 medium/large heads fresh broccoli (in my eyes there is no such thing as too much broccoli)

1 pkg savory flavored tofu (or use plain tofu and marinate it with a mix of ginger, tamari and chili paste... I'll post that!)

3/4 of a bag egg noodles (I used the yolk-less kind... not vegan but very light)

1/2 cup unsalted cashews (unsalted is definitely key, otherwise the dish gets too salty with these and tamari)

about 4 Tbsp freshly chopped ginger

2 Tbsp tamari

1 tbsp fresh chopped garlic (you can also use 1 1/2 Tbsp of the jarred already chopped kind)

Sesame oil

Sesame seeds



Do:

Bring water to a boil and steam your broccoli until it's al dente. Please don't over steam your broccoli! This is a comment for this dish and others in general. When in doubt, under steam. When broccoli is finished, transfer into a bowl for later.



Add some more water to your 'broccoli water' and boil again. I like to use the broccoli water because it has all the fantastic vitamins, etc.. from the broccoli. When boiling, add egg noodles and cook. These are light noodles so keep an eye on them. When they are finished, strain and set aside.



While your noodles are cooking, in a food processor or blender, add the fresh chopped ginger, tamari, cashews and garlic and pulse until blended smooth.





In a large pan, heat a bit of sesame oil and saute the chopped onion until just translucent. When so, add tofu, steamed broccoli, cooked noodles and cashew paste and stir to combine. Let cook on low for a minute, just to get everything mixed together and then you're ready!





Serve:

Spoon on to a plate or in a bowl, top with sesame seeds and enjoy!