A vibrant, vegan masterpiece! This stir-fry bursts with flavors and textures, offering a delightful dance between sweet, spicy, and savory notes. Perfect over rice or noodles for a quick and satisfying meal.

Follow The Directions

01

Step

In a bowl, whisk together the soy sauce, orange juice, sriracha, brown sugar, and ginger. (5 minutes)

02

Step

Place the cubed tofu in a separate bowl and pour the sauce mixture over it. Allow the tofu to marinate while you prepare the vegetables. (10 minutes)

03

Step

Heat the canola oil in a large wok or frying pan over medium-high heat. (2 minutes)

04

Step

Add the chopped onion and sauté until softened. (2-3 minutes)

05

Step

Add the julienned carrots and sauté for 3-5 minutes. (5 minutes)

06

Step

Add the bell pepper strips, broccoli florets, and minced garlic. Sauté, stirring frequently, for 5 minutes. (5 minutes)

07

Step

Add the tofu along with the marinade. Cook and stir until the liquid has reduced and the vegetables are tender-crisp, about 5-7 minutes more. (7 minutes)

08

Step

Season with salt to taste, then stir in the toasted cashews, diced mango, and fresh lime juice. (2 minutes)

09

Step

Garnish with fresh cilantro before serving over rice or rice noodles. (1 minute)

For a richer flavor, use tamari instead of soy sauce.
Adjust the amount of sriracha to your desired level of spiciness.
Feel free to substitute other vegetables such as snap peas, zucchini, or bok choy.
Pressing the tofu beforehand helps it to become extra crispy when stir-fried.
Serve immediately for the best texture.