BROCCOLI CASHEW TERIYAKI TOFU STIR-FRY

This one went over very well.  Though I was not instructed, I froze and defrosted the tofu before cubing and marinating in tamari and red wine vinegar.  Combined with the stir-fry process, the texture imparted by the freeze-thaw tends to be more palatable, especially for tofu naysayers.  The teriyaki sauce included a hefty dose of a tamari (1/3 cup), sesame oil, agave nectar, ginger, garlic, and molasses - recipe called for the good old blackstrap variety, but my mom only had regular molasses.  Everyone - vegetarian, non-veg, adults, kids - loved Broccoli Cashew Teriyaki Tofu Stir-Fry [shown in top photo, lower photo pictures the landscape for this recipe along with Cashew-Ginger Tofu, Cumin-Cinnamon Vinaigrette, and Roasted Winter Squash Rings].