Chinese Broccoli Tofu Stir Fry

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