250g of firm tofu, cut into 2cm (3/4 in) dice
1 red onion, roughly chopped
1 garlic clove, finely sliced
5cm (2in) fresh root ginger, peeled and finely chopped
¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
Juice of 2 limes
2 tbsp of soy sauce
1 tbsp of sunflower oil
200g pack of of Tenderstem broccoli cut into 2cm diagonal slices
100g of cashew nuts
Salt and pepper to taste
Fresh coriander leaves to garnish
600g of cooked basmati rice, to serve
Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-metallic container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. If you have time, you can marinate the tofu for an hour before cooking, or ideally overnight, but this is not essential.
Take the tofu out of the marinade. Drain off the liquid and reserve.
Heat 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.