Press tofu to release excess moisture and cut into bite sized pieces.

In a large skillet, heat 1 tablespoon of sesame oil, add tofu and toss in 1 tablespoon of soy sauce. Sauté for about 8 minutes until light golden brown on each side. Set aside.

In the same skillet, heat 1 tablespoon of sesame oil over medium heat and sauté onion for 5 minutes.

Stir in garlic, ginger, and broccoli. Add ¼ cup of broth (or water), cover, and steam the mixture, adding more water as needed, until veggies are nearly done.

Whisk together sesame oil, rice vinegar, soy sauce, broth, sriracha, maple syrup, and cornstarch to make the sauce.

Stir in cashews and the stir fry sauce, cooking for an additional 3 minutes until broccoli is tender.

Stir in tofu once the sauce has thickened and cook for 1 more minute. Serve.