Garlic Cashew Tofu

Garlic Cashew Tofu | VG | GF |

Ingredients

• 1 block of extra firm organic tofu

• 1/2 raw cashews

• 1/4 cup coconut aminos

• 1 tbsp rice vinegar

• 1 tbsp date syrup

• 1 tbsp cashew butter

• 2 cloves garlic

• black pepper

• garlic powder (optional)

• 1 tbsp of corn starch (to coat the tofu)

Instructions

1. Start by pressing your tofu to get out as much water as possible. You can use paper towels or a tea towel for this.

2. Tear the tofu into small chunks and add to a bowl. Pour the corn starch over the tofu, season with some garlic powder, salt, and pepper. Toss well and heat a little avocado oil in a pan over medium heat.

3. Cook the tofu, tossing often until golden brown on all sides. This should take about 10 - 15 minutes. A few minutes before the tofu is done, add the cashews into the pan.

4. While the tofu is cooking, make the sauce. In a small bowl, add in coconut aminos, rice vinegar, date syrup, cashew butter, minced garlic, black pepper, and extra garlic powder if desired. Combine well.

5. Transfer the tofu and cashews into a bowl and set aside. Turn the heat down to medium low and pour in the sauce. Once it starts to thicken, add the tofu and cashews back into the pan and combine so that the tofu is well coated in the sauce.

6. Serve with rice and broccoli or veggies of choice. Enjoy!