Ginger cashew tofu stir-fry
|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 tsp||garlic flakes|
|1/2 tsp||fresh ginger — or dried|
|salt and freshly ground black pepper|
|cashew nuts — toasted|
|dried chilli flakes|
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.
- 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.