YOUR SOLIN GENERATED RECIPE
Creamy Tofu and Edamame Stir-Fry with Broccoli and Cashews
Wok-seared tofu and edamame tossed with crisp broccoli in a rich, velvety coconut-cashew sauce, finished with a sprinkle of toasted nuts.
INGREDIENTS
15 blocks Extra Firm Tofu
3.5 kg Shelled Edamame
500 g Dry Roasted Cashews
2.5 kg Broccoli Florets
1000 ml Light Coconut Milk
500 ml Tamari Soy Sauce
50 ml Sesame Oil
100 g Fresh Garlic
100 g Fresh Ginger
PREPARATION
Press tofu to remove excess moisture and cut into uniform cubes.
Whisk coconut milk, soy sauce, minced garlic, and grated ginger in a large bowl to create the sauce.
Heat sesame oil in a large commercial-sized wok or heavy-bottomed pot over medium-high heat.
Sear tofu cubes in batches until golden brown and crisp on all sides, then set aside.
Add broccoli florets and shelled edamame to the pot, stir-frying until the broccoli is bright green and tender-crisp.
Pour in the prepared coconut-soy sauce and simmer for 5 minutes until the flavors meld and the sauce thickens slightly.
Return the seared tofu to the pot and toss gently to coat.
Fold in the dry roasted cashews just before serving to ensure they stay perfectly toasted.