Name: Ginger cashew tofu stir-fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 200 g firm tofu; 2 cup broccoli florets; brown rice to serve; coconut oil to serve; 1/3 cup cashew nut butter; 1/4 cup maple syrup; 1/4 cup soy sauce; 1-2 tbsp water; 1/2 tsp garlic flakes; 1/2 tsp fresh ginger or dried; salt and freshly ground black pepper; cashew nuts toasted; dried chilli flakes; fresh coriander; lime slices

Recipe Disclaimer

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Ingredients (15)

STIR FRY

200 g	firm tofu
2 cup	broccoli florets
	brown rice — to serve
	coconut oil — to serve

SAUCE

1/3 cup	cashew nut butter
1/4 cup	maple syrup
1/4 cup	soy sauce
1-2 tbsp	water
1/2 tsp	garlic flakes
1/2 tsp	fresh ginger — or dried
	salt and freshly ground black pepper

TO GARNISH

	cashew nuts — toasted
	dried chilli flakes
	fresh coriander
	lime slices

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Method:

Slice the tofu into blocks, mix the stir fry sauce ingredients together and marinate the tofu in the sauce for about half an hour.

Cook the brown rice according to the packet instructions and place the washed broccoli florets in a bit of water with a pinch of salt. Cook for 10 minutes until al dente.

Once the tofu has marinated, remove from the sauce and fry in coconut oil until crispy.

Add in the cooked broccoli florets and some of the sauce, (2-3 tbsp) then turn off the heat after 2-3 minutes.

Serve with the brown rice, toasted cashews, chili flakes, fresh cilantro, lime slices and extra sauce on top.

Notes:

The tofu can be replaced with chickpeas, butter beans, soya meat or tempeh.
The cashew butter can be replaced with peanut butter or almond butter.
The broccoli can be replaced with carrot, sliced peppers, baby corn, snap peas, cabbage or cauliflower.

Reprinted with permission from Life in the South. Follow along on Instagram.