Type 11 broccoli stir fry

ingredients

1/4 cup cashews (or peanuts)

2 tablespoons peanut oil (wok oil, coconut, or other high heat oil)
8–12 ounces tofu, extra firm ( or sub shrimp, diced chicken, thinly sliced beef)
1/2 teaspoon salt
1/2 teaspoon pepper
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1 shallot , chopped
4 garlic cloves, rough chopped
2 teaspoons fresh ginger, chopped
3–4 cups broccoli, cut into very small florets
1/4 cup water or Chinese Cooking wine ( or white wine or cooking sherry wine)
3–6 dried red Chinese or arbol chilies
Serve with rice or other cooked grain.
Broccoli Stir Fry Sauce:
3 tablespoons soy sauce (or GF Braggs Liquid Aminos)
3 tablespoons maple syrup (or honey)
1 tablespoon Rice Vinegar
2 teaspoons sesame oil
1 tablespoon chili paste (or Sriracha), more to taste
1/4 teaspoon white pepper (optional)
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instructions
Cook rice if using. I use this pasta method for quickest cooking.
Toast Nuts: If using raw nuts toast them in a dry skillet or wok over medium-low
heat until golden, stirring often. Set aside. Skip this if using roasted nuts.
Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat
oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and
pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it
form a crispy crust about 5 minutes- let it naturally release from the pan. It
shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other
side. Place on a paper towel. See notes for chicken, shrimp and beef.
In the same pan, adding a little more oil if necessary, add shallots, garlic and
ginger, and saute over medium heat until golden and fragrant. Add Broccoli and give
a stir for 2 minutes. Pour in the water or wine, stir, cover and let the broccoli
steam for 3-4 minutes, or until broccoli is vibrant and just tender.
While the broccoli is steaming, mix the sauce ingredients together in a small bowl.

Remove lid and cook off any remaining liquid until the pan is relatively dry.
Make a well in the center, add the dried chilies and toast for 45 seconds.
Pour in the sauce, and give a stir to heat up.
Add the crispy tofu (or other cooked protein) into the pan right before serving,
warming and tossing to coat.