Step 1

Prepare couscous according to package instructions, substituting 1 cup vegetable broth and 1 tsp. soy sauce for every cup of water required.

Step 2

In a medium-sized bowl, combine drained, cubed tofu, cornstarch, salt, and garlic powder. Mix gently to coat the tofu evenly and avoid breaking up the tofu cubes.

Step 3

Heat oil in a frying pan or wok over medium-high heat. Add the coated tofu and fry, stirring often, until the cubes are evenly golden-brown and crispy on all sides.

Step 4

Set aside.

Step 5

Stir together brown sugar and hot water until sugar is dissolved. Add soy sauce and lemon juice. Set aside.

Step 6

In the same frying pan or wok used to cook the tofu, heat 1 ½ tbsp. vegan butter over high heat. Add the broccoli florets and stir-fry uncovered, for 2-3 minutes. Cover and cook for another 2-3 minutes, until the florets are nearly tender.

Step 7

Add another ½ tbsp. vegan butter, cashews, and minced garlic. Stir well and cook for another 1-2 minutes (until garlic is cooked and fragrant.)

Step 8

Add the tofu and the brown sugar/soy sauce mixture. Mix well and cook for another 1-2 minutes, until the sauce reduced.

Step 9

Serve over couscous. Add sesame seeds and sriracha to taste.