Tofu, Broccoli and Cashew Stir Fry
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 tablespoons reduced salt soy sauce
- 2 garlic cloves, minced
- 3cm piece of fresh ginger, minced/grated
- 1 teaspoon honey
- 1 tablespoon sesame oil
- 400g firm tofu, cut into cubes or strips
- 1 onion, chopped into crescents
- 1 carrot, julienned
- 1 stick celery, sliced
- 1 red capsicum, deseeded and sliced
- ½ head broccoli, cut into florets
- ⅓ cup unsalted roasted cashews, roughly chopped
- Brown rice, to serve
Method:
- MIX soy sauce, garlic, ginger, honey and half the sesame oil in a bowl.
- MARINATE tofu in soy sauce mix for about 10-15 minutes while you prepare remaining ingredients.
- HEAT pan or wok over medium heat. Add marinated tofu and fry for 5 minutes or until outside is browned. Remove from pan and set aside.
- ADD remaining oil, onion, carrot, celery, capsicum and broccoli to the wok and cook for 5 minutes.
- RETURN tofu and any remaining marinade to the pan and cook for a further 2 minutes.
- SERVE with cashews and brown rice.
What's Great About It:
This recipe is a delicious vegetarian alternative to our classic stir fry recipe. Tofu is perfect for marinating as it easily absorbs and takes on the flavours of any sauce. If you aren’t after a vegetarian version, try adding a tablespoon of oyster sauce to the marinade for a deeper flavour.
