Tofu: (optional, see note)

1 350-g pkg (12-oz) firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick

1 tbsp tamari (or coconut aminos)

1½ tbsp rice wine vinegar or red wine vinegar

For the Sauce:

1/3 cup tamari (or coconut aminos)

¼ – 1/3 cup water

3 – 3 1/2 tbsp pure maple syrup or agave nectar

1 – 1½ tbsp freshly squeezed lemon juice

1 1/2 tsp toasted sesame oil (optional, omit for oil-free)

1 tsp blackstrap molasses

5-6 medium-large cloves garlic, minced (reduce for kiddo palates)

2 – 2½ tsp freshly grated ginger

1 tbsp arrowroot powder

Stir-Fry Mix

½ – 1 tbsp oil or splash of water for oil-free (to saute tofu; see directions for oven-baking)

4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)

couple pinches of sea salt

couple teaspoons of water

1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)

½ – ¾ cup raw cashews

1/2 cup sliced green onions