“Cashew chicken” is a classic Chinese dish but, alas, you have to eat chicken to enjoy it. Not anymore! There's no reason in 2018 one can't taste the fine nutty sweet-and-spicy flavors, but in tofu form. Turns out, crispy tofu is just as good a vehicle for cashew needs. Who knew? Vegetarians knew.
Bring a small pot with rice and 1½ cups water to a boil.
Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.
Cut broccoli florets into bite-sized pieces.
Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions.
Place cornstarch and tofu in a mixing bowl and toss to coat.
Crisp the Tofu
Line another plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 4 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 8-10 minutes.
Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.
Remove to towel-lined plate.
Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to crisp tofu to medium-high heat and add 2 tsp. olive oil. Add broccoli florets and white portions of green onions and stir occasionally, 2 minutes.
Add ¼ cup water, garlic, and ginger and stir occasionally until broccoli is tender, 5-6 minutes.
If water evaporates before broccoli is tender, add more water 2 Tbsp. at a time as needed.
Stir in sweet chili sauce, teriyaki glaze, cashews, and tofu. Bring to a boil.
Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!