- 3 Tbsp tamari or soy sauce, divided
- 2 Tbsp water
- 12 oz extra-firm organic tofu, cut into 3/4-inch cubes
- 1 Tbsp pure maple syrup
- 1 tsp toasted sesame oil
- 2 Tbsp extra-virgin olive oil
- 7 dried red chiles, stemmed and
- thinly sliced
- 3 or 4 handfuls of broccoli florets
- 3 cloves garlic, chopped
- 1 Tbsp peeled and minced fresh ginger
- 1/2 cup raw cashews or peanuts
- In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
- In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
- Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
- Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
- Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.
- This simple but spicy stir-fry is loaded with chiles and nuts—choose cashews or peanuts, whatever you love.
- Be sure to prep all of the ingredients before you start cooking because stir-fries cook quickly.
- Serve this over brown rice, soba, or brown-rice noodles.