Levi Roots' Tenderstem, cashew and tofu stir fry recipe
A fantastic veggie option, packed full of protein from the nuts and tofu, and flavoured with garlic, chilli, ginger and lime juice.
Ingredients
- 250 g firm tofu, cut into 2cm dice
- 1 red onion, roughly chopped
- 1 garlic clove, finely sliced
- 5 cm piece fresh root ginger, peeled and finely chopped
- 0.25 hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
- 2 limes, juice only
- 2 tbsp soy sauce
- 1 tbsp sunflower oil
- 200 g pack of Tenderstem broccoli cut into 2cm diagonal slices
- 100 g cashew nuts
- 1 pinch salt and pepper to taste
- 1 cup fresh coriander leaves to garnish
Details
- Cuisine: Chinese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don't be too vigorous or you'll break it up. (Ideally, if you have time, you can marinade the tofu for an hour before cooking or overnightm but this is not essential.)
- Take the tofu out of the marinade. Drain off the liquid and reserve. Head the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes.
- Add the Tenderstem broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in.
- Pour in the liquid from the marinade along with 200ml water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through. Serve with plain rice or noodles.
Recipe provided by Tenderstem.
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