Sunday, August 16, 2020

Teriyaki Broccoli, Cashew and "Chicken" Salad


As the record breaking heat wave continues, I find I need to have something cold and easy to grab or I might just skip eating altogether. This was not super quick to put together because your making the sauce from scratch, but it is worth it to make the home made teriyaki sauce. I feel it gives me control over the amount of sugar in it. I do recommend making the sauce ahead of time. It will keep in the fridge for a week or two. This is pretty darn healthy and had plenty of protein to boot! Enjoy!!

Teriyaki Broccoli, Cashew and "Chicken" Salad

2 large entree or 4 side servings

4 oz. Soy Curls, rehydrated in vegetable broth, drained*
1 tablespoon avocado or other neutral oil, more if needed
2 heads broccoli, cut into florets (approx 5 cups)
1/2 cup raw cashews
2 green onions (both green and white parts), thickly sliced
2 tablespoons sesame seeds (toast if you like)
1/2 cup teriyaki sauce (recipe below)

In a large skillet heat the oil over medium heat. Add soy curls and sauce until browned. Let cool In a separate steamer pan, steam broccoli florets until al dente (approx 3-4 minutes). Transfer to a bowl of ice water to stop cooking. Drain in colander or strainer until all water is drained. In a large bowl, mix all ingredients. Taste and add more teriyaki if needed to taste. Let chill 4 hours or overnight.

*Can substitute 2 cups cubed seitan

Teriyaki Sauce

Makes approx 7/8 cup

1/2 cup low sodium tamari or soy sauce
1/4 packed brown sugar
2 teaspoons fresh ginger, grated
2 cloves garlic, grated
2 teaspoons toasted sesame oil
2 tablespoons Mirin
1/4 cup cool water
1 tablespoon non-gmo corn starch

Whisk corn starch into cool water with fork until well combined. Place all ingredients in saucepan over medium heat. Whisking frequently, simmer until thickened, about 4-5 minutes. Remove from heat and let cool. Place in glass non-creative jar. Refrigerate. Will keep for up to two weeks in the refrigerator.