Cook the Wild Rice:

1. Rinse the Rice:

   • Rinse 1 cup of wild rice under cold water to remove any debris.

2. Cook the Rice:

   • In a medium saucepan, combine the rinsed rice with 3 cups of water and a pinch of sea salt. Bring to a boil over high heat.
   • Once boiling, reduce the heat to low, cover, and let it simmer for 45-50 minutes, or until the rice is tender and the water is absorbed.
   • If there is any excess water, drain it off. Fluff the rice with a fork and set aside.

Prepare the Cashew Sauce:

3. Blend the Sauce:
   • In a blender, combine 2 tablespoons tamari, 2 tablespoons fresh lime juice, 2 tablespoons fresh orange juice, 1 tablespoon sesame oil, 1 minced garlic clove, 1 teaspoon minced ginger, 1/2 cup cashew nuts, and 2 tablespoons water.
   • Blend until smooth, adding more water if needed to reach the desired consistency. Set aside.

Prepare the Broccoli:

4. Steam or Sauté the Broccoli:
   • Steam the broccoli florets and sliced stems until tender, about 5-7 minutes. Alternatively, you can sauté the broccoli in a pan with a bit of sesame oil until tender-crisp.

Assemble the Bowl:

5. Arrange the Ingredients:

   • In a large bowl, add a base of cooked wild rice.
   • Arrange the steamed or sautéed broccoli, sliced scallions, and cubed tofu on top of the rice.
   • Drizzle with tamari for additional flavor.

6. Add Toppings:

   • Sprinkle with crushed toasted cashews and black sesame seeds.

Serve:

7. Drizzle with Cashew Sauce:
   • Generously drizzle the cashew sauce over the assembled bowl.
   • Serve immediately, with extra tamari on the side if desired.

Notes:

• Wild rice can vary in cooking time, so check for tenderness and adjust as needed.
• Feel free to substitute the tofu with your preferred cooked protein.
• The cashew sauce can be stored in the refrigerator for up to a week. Stir well before using.