Ingredients
- ¼ cup soy sauce
- ¼ cup orange juice
- 1 tablespoon sriracha sauce
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 1 (12 ounce) package extra-firm tofu, cubed
- 2 tablespoons canola oil
- 1 small onion, chopped
- 2 medium carrots, peeled and cut into 3-inch pieces
- 1 red bell pepper, cut into thin strips
- 1 cup broccoli florets
- 5 cloves garlic, minced
- salt to taste
- ½ cup toasted cashews, roughly chopped
- 1 mango, chopped
Why This Recipe Is So Delicious
Kitchen Advice
- Use a hot pan and cook tofu in batches if needed to avoid overcrowding and ensure even browning.
- Add vegetables in stages based on their cooking times to keep them crisp and colorful.
Directions
In a small bowl, whisk together the soy sauce, orange juice, sriracha, brown sugar, and ginger. Pour this sauce over the tofu and let it sit while you get the veggies ready. Heat some oil in a large pan over medium-high heat, then add the onion and cook until it’s soft, about 2 to 3 minutes. Toss in the carrots and let them cook for a few more minutes until they start to soften. Next, add the bell pepper strips, broccoli, and garlic, stirring often, and cook everything for about 5 minutes. Pour in the tofu and sauce mixture, and keep cooking and stirring until the sauce thickens a bit and the veggies are just how you like them, around 5 to 7 minutes. Finish by seasoning with a pinch of salt, then stir in the cashews, mango, and a squeeze of lime juice for a fresh burst of flavor.
