If you haven't already done so, press your tofu to release excess moisture and cut it into bite sized pieces.

In a large skillet, heat 1 tablespoon of sesame oil and once hot, add in the tofu and toss in 1 tablespoon of soy sauce. Stirring about every minute, saute the tofu for about 8 minutes or until it's a light golden brown color on each side. It might stick every so slightly but should form a nice crust on the outside of the tofu without sticking too much. Set the tofu aside on a plate while you cook the veggies.

In the same skillet, heat 1 tablespoon of the oil over medium heat and saute onion for 5 minutes. Stir in garlic, ginger and broccoli. Add in ¼ cup of broth (just water works well too) cover and steam mixture. Add more water as needed and continue to steam the veggies until they're nearly done but have a few minutes left.

Make your sauce by whisking together the oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch.

Stir in cashews and stir fry sauce and cook for an additional 3 minutes or until the broccoli is tender and ready to eat. Stir in tofu once sauce has thickened and cook for 1 more minute. Serve and ENJOY!