This tropical one-pan wonder has that delicious sweet and sour flavor going for it, thanks to a generous coating of a soy, honey, and vinegar sauce. Ginger, garlic, and fresh basil round out the flavors, and broccoli, smoked tofu, and toasted cashews make it a meal. It's topped with mango pieces to accentuate the tropical feel and balance the ginger and basil. I think the mango adds something special to the dish, but you can leave it off if you don't like mixing sweet and savory. And if you can't find or don't prefer smoked tofu, this would be just as good with chickpeas, shrimp, or chicken. Serve this over rice or quinoa and you'll have one very happy dinner.
One-Pan Cashew Broccoli Stir-Fry
Notes: This dish comes together quickly, so I recommend getting out your big cutting board and prepping all the ingredients before you start cooking. If you don't prefer smoked tofu you can substitute another protein of choice; tempeh, chickpeas, shrimp, or chicken work well. And if you use slightly more than 200 gr of protein (~250 gr), this will definitely serve 4.
Knob of coconut oil
2 green onions, chopped + divided
Thumb size piece of ginger, peeled and minced
3 cloves garlic, minced
1 red chili, minced
1 large head of broccoli, chopped into bite size pieces
1 yellow bell pepper, chopped
1/4 cup (60 ml) water
3 Tbsp. tamari (gluten-free soy sauce)
3 Tbsp. rice wine vinegar (or lime)
1.5 Tbsp. honey
200 gr. smoked tofu, cut into 1/4" dice (or another protein of choice)
Remaining green onions
Fresh basil torn or chopped
1 mango, diced optional
Heat a large, deep skillet over medium to medium-high heat. Add coconut oil, half the scallions, ginger, garlic, and chili. Sauté for a minute until fragrant. Stir in broccoli and cook another minute. Add a pinch of salt and the bell pepper.
Pour in water. Cover pan immediately and steam for 2 minutes.
In the meantime mix tamari, vinegar, and honey together in a small bowl. Add tamari mixture and tofu to pan. Stir to coat everything in the sauce and let simmer for 1-2 minutes until sauce has thickened slightly.
Serve over rice or quinoa and add toppings to individual bowls.