Serves 4 as a main dish with white rice
Ingredients:
- 1 tub (~14oz) extra-firm organic tofu
- 1/2 cup raw cashews
- 4 Tbsp sesame seeds
- 1 small onion, cut length-wise
- 4 Tbsp corn starch
- 1 lb broccoli florets cut in to bite-sized pieces
- For the sauce:
- 1/4th cup organic tamari or soy sauce
- 4 Tbsp water
- 4 Tbsp rice vinegar
- 2 Tbsp toasted sesame oil
- 2 Tbsp brown sugar
- 2 Tbsp grated ginger
- 4 cloves garlic, peeled and minced fine
- 2 Tbsp corn starch
- Vegetable oil for pan frying
- Salt to taste
Method:
- Squeeze extra water out of the tofu: Place the tofu on a plate. Place another plate on top and weigh it down with something heavy for 30 mins to an hour until the water is squeezed out.
- While the tofu is being pressed, make the sauce: Whisk together all the ingredients for the sauce and keep aside
- Heat a wok or pan and dry toast the sesame seeds until golden brown on medium to low heat, taking care not to burn it. Remove and set aside
- Coat the pan with a little oil and roast the cashews until golden. Remove and set aside
- Remove the tofu that has been squeezed of water and cut it in to bite-sized cubes. Dredge the cubed tofu in about 4 Tbsp of corn starch and a pinch of salt.
- Add a little more oil to the pan and on low to medium heat, pan fry the tofu until golden brown on all sides. Remove and set aside
- Add the broccoli to the pan and stir on medium heat until the broccoli is bright green for about 10-15 mins
- Add the sauce to the pan and when it starts bubbling, add the onion, tofu, sesame seeds and cashew nuts and switch off the heat and remove to a serving dish
- Serve warm with white rice