STICKY CASHEW, BROCCOLI & TOFU STIR-FRY
The most delicious of weeknight dinners. This sticky-sweet sauce will absolutely blow your mind!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 servings
Ingredients
- 75 ml soy sauce
- 2 tbsp rice vinegar or apple cider vinegar
- 2 tbsp tomato puree
- juice of 1 orange
- 1 tbsp cornflour mixed with 1 tbsp water
- 1 tsp of sesame oil
- 3 tbsp maple syrup
- 2 cloves garlic minced
- 1 thumb-sized piece of ginger grated
- 3 tbsp olive oil
- 225 g extra-firm tofu
- ½ broccoli chopped into small florets
- 2 handfuls cashew nuts
- sea salt
- to serve: rice, sliced fresh chilli, sesame seeds
Instructions
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Make the sauce by whisking together the soy sauce, vinegar, tomato puree, orange juice, cornflour, sesame oil, maple syrup, minced garlic and grated ginger until smooth.
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Heat 2 tbsp of the oil in a frying pan over a medium heat. Chop the tofu up into cubes and dab with a clean tea towel to remove any excess moisture. Add the tofu to the pan, season with salt, then fry for 3-4 minutes each side, or until crispy.
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Remove the tofu from the pan and add the remaining oil. Once hot, add the broccoli and stir-fry for 5-6 minutes, until al-dente.
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Reduce the heat slightly and add the fried tofu, sauce and cashews into the pan. Allow the sauce to bubble and thicken, whilst occasionally spooning it over the tofu and broccoli to glaze. Cook for 5-7 minutes, or until reduced and sticky. Taste and adjust the seasoning if required.
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Serve the tofu over rice with sliced fresh chilli and a sprinkle of sesame seeds.
Love this Tofu Stir-Fry recipe? Try my Crunchy Tofu Sushi Bowls for dinner next!
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