- Cook Time
- Prep Time
- 1 cup raw cashews
- 2 teaspoons fresh lemon juice
- 4 cloves garlic
- Salt and pepper
- 2 bunches broccoli, cut into long spears
- 6 cups plus 1 1/2 tablespoons vegetable oil
- 1 cup flour
- 1/4 cup cornstarch
- 2 teaspoons ancho chile powder
- 1/2 teaspoon baking soda
- 1 cup seltzer, room temperature
- 2 12.3 ounce packages firm silken tofu, each piece cut crosswise into 6 slices
In a bowl, combine the cashews and 1 1/2 cups water; let soak for 2 hours. Using a blender, puree the cashews, 2/3 cup soaking water, the lemon juice, 1/2 clove garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl.
Preheat the oven to 450 degrees . Place the broccoli on a baking sheet. Grate the remaining 3 1/2 cloves garlic on top. Drizzle with 1 1/2 tablespoons oil; season with salt and pepper. Toss and spread evenly. Bake until beginning to brown, 12 minutes.
In a medium bowl, whisk together 3/4 cup flour, the cornstarch, chile powder, baking soda, 3/4 teaspoon salt and 1/2 teaspoon pepper. Place the remaining 1/4 cup flour in a shallow bowl.
In a 4-quart saucepan, heat the remaining 6 cups oil over medium heat until it registers 360 degrees on a deep-fry thermometer. Whisk the seltzer into the chile-seasoned flour. Coat the tofu slices, 1 piece at a time, in the plain flour, then dip in the seltzer batter. Using a fork, and working in batches, add the tofu to the hot oil and cook until golden-brown and crisp, 1 to 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Transfer to plates and drizzle the cashew gravy on top; serve the broccoli on the side.