Broccoli Veggie Stir-Fry With Cashews

Every Thursday I sauna; an hour of seated meditation, drinking litres of electrolytes and lots of sweating.  I love what it does for my skin and mind. It also helps that just 30 minutes burns up to 600 calories so I don’t work out on sauna days and eat as much as I want, bonus!


This means Thursday dinners are quick and simple, it’s all I can muster after being so relaxed. Stir fry’s are a favourite at home.  I made a pot of brown rice in the afternoon before I left home to speed up my dinner prep and left the tofu wrapped in paper towel under a weighed down bowl (to extract the water from it).

You can add as much or as little as you like to a stir-fry.  I find that even when I go on the little side this recipe tends to grow out of control with each ingredient I throw into the wok.  Feel free to add, subtract and enjoy the veggies you prefer.  You can also add beef or chicken instead of Tofu if you like.


  • 1/2 block of medium Tofu, drained, cut into cubes and tossed in cornstarch
  • 2 cups broccoli, cut into small florets
  • 1 small onion thinly sliced
  • 3 cloves garlic, minced
  • 1 cups mushrooms, sliced
  • 2 handfuls of baby bok choy sliced lengthwise
  • 2 teaspoons fresh ginger, grated
  • 1/4 cup vegetable or mushroom broth (or water if you want).
  • 1/2 cup carrot, shredded
  • 2 cups bean sprouts
  • 1/4 cup cashews
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon agave syrup (or brown sugar)
  • 1 tablespoon sesame seeds
  • coconut or your preference of cooking oil
  • roasted sesame oil



Note:  Mix the soy sauce, rice vinegar and agave syrup in a cup and set aside.


  1. Heat the wok with a little coconut and a small amount of sesame oil.  Once very hot, add the Tofu and cook turning until each side is brown and crispy.  Remove from the wok and place aside in a bowl.
  2. Add a bit more coconut and sesame oil to the wok then add the onion and cook, stirring often until onions are translucent. Add the garlic,  broccoli, mushrooms, ginger and a splash of broth or water as needed to prevent the vegetables from sticking.
  3. Add the bok choy and sprouts and cook a few more minutes until they start to soften.
  4. Stir in the carrots and cashews then re-add the Tofu.
  5. Add as much of the the vinegar, soy sauce, and agave mix you think you need,  stir well and simmer for about 2 minutes. Serve over brown rice and sprinkle with sesame seeds.


So good!




Leave a Reply