Vegan Cashew Nut Stir Fry with Tofu.

Preheat your oven to 425° F. While your oven is preheating, tear your super firm tofu into bite-sized chunks. Place them in a large bowl and add 2 tablespoons of soy sauce. Toss to coat and place the bowl in the refrigerator for 15 minutes.

After your tofu is done marinating and your oven is preheated, add 1 tablespoon of extra virgin olive oil to your tofu and toss to coat. Then, spread the tofu onto a baking sheet (not lined with parchment paper). Spread your cashews on a second baking sheet. Place both of them in your preheated oven with the following cook times (use a timer!):20 to 22 minutes for the tofu (until the edges are golden brown)5 to 7 minutes for roasted cashews10 to 12 minutes for raw cashews

While your cashews and tofu are in the oven, make your stir-fry sauce by whisking together your soy sauce, golden mountain sauce, vegan oyster sauce, vegan fish sauce, chili paste, sesame oil, sugar, and corn starch, together with 2 tablespoons of water.

Once both your cashews and tofu are out of the oven, begin your stir-fry by adding extra virgin olive oil to a large sauté pan or wok over high heat. When the oil gets nice and hot (about 1 minute), add your garlic and onion (both regular and scallion whites) and sauté until fragrant (about 3 minutes). Next, add your bell peppers and broccoli and cook until they begin to soften (another 3 minutes). Finally, add the cashews, tofu, and stir fry sauce and lower your heat to low, while stirring gently until all components are well-combined. Garnish with scallion greens and serve with a beautiful bowl of rice (preferably jasmine rice)!