Ingredients

The following ingredients have 4 Servings
  • 350 g tofu
  • 2 tbsp sesame oil
  • 4 tbsp light soy sauce
  • 3 tbsp honey
  • 50 g smooth peanut butter
  • 60 g cashew nuts
  • 1 tbsp olive oil
  • 200 g broccoli cut up into small florets
  • 2 cloves garlic (finely chopped)

Instruction

  • Pre-heat oven to 180C Fan
  • Prepare the tofu by gently squeezing out excess moisture by wrapping it in paper towels or a clean kitchen towel.
  • Cut the tofu into 3/4-inch cubes then place the cubes onto a greaseproof paper covered baking tray.
  • Bake in oven for 30 minutes until the tofu is crispy. Remove from oven and let cool.
  • Whilst tofu is baking prepare the sauce by whisking together the sesame oil, soy sauce, honey and peanut butter in a glass bowl.
  • Once the tofu has cooled add it to the sauce, stir to coat well and allow to marinate for at least 15 minutes.
  • Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.
  • Add the olive oil to the wok and over a medium heat stir-fry the broccoli florets for 2-3 minutes and once starting to soften add the garlic and stir fry for a further 2 minutes. Remove broccoli and garlic from the wok using a slotted spoon and set aside.
  • Spoon the tofu with all the sauce into the wok. Stir fry, stirring frequently for a few minutes until the sauce is simmering.
  • Then add back the broccoli, garlic and cashew nuts and stir everything together until warmed through.
  • Divide the stir fry mixture between 2 plates and serve with rice.