Thanks to Nava Atlas from for giving permission to share her recipe. 

Sauce Ingredients:

  • 2 T arrowroot or organic cornstarch
  • 2 T reduced sodium soy sauce or tamari
  • 3/4 cup fresh orange juice
  • 1 T orange zest (optional, but highly recommended)
  • 1 T rice vinegar or other mild white vinegar
  • 2 tsps dark sesame oil
  • 2 tsps grated fresh ginger, or more, to taste


  • 2 T veggie broth or tamari
  • 2 garlic cloves, minced
  • 2 large broccoli crowns, cut into bite-sized pieces
  • 1 medium red bell pepper, cut into short, narrow strips
  • 8 oz package baked tofu, cut into short narrow strips
  • freshly ground black pepper and extra soy sauce to taste, optional
  • 1/4 cup toasted cashew pieces, or more as desired, optional

Combine the arrowroot/cornstarch with 1/4 cup water in a small mixing bowl and stir to dissolve. Stir in the remaining sauce ingredients, then set aside until needed. Heat veggie broth or tamari in stir-fry pan. Add the garlic and cook over low heat for 1 - 2 minutes, or until golden. Be careful not to burn.

Add the broccoli and 1/4 cup water. Cover and cook over medium heat until broccoli turns bright green and tender crisp, about 3 minutes.

Stir in the bell pepper and tofu, turn the heat up to high, and stir-fry for 2-3 minutes.

Pour in the sauce and cook just until it has thickened and everything is well heated through. Season with extra soy sauce to taste, and plenty of pepper.