1 red onion, roughly chopped
1 garlic clove, finely sliced
5 cm fresh root ginger, peeled and finely chopped
1 hot red chilli, deseeded and finely chopped
The juice of 2 limes
2 tbsp soy sauce
250 g of firm tofu, cut into 2cm
1 tbsp sunflower oil
200 g Tenderstem broccoli, cut into 2cm diagnonal slices
100 g cashew nuts
Fresh coriander leaves, to garnish
Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium-sized container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up – marinade for at least 30 mins if you have time. 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 broccoli and continue to cook for a couple of minutes. Tip in the nuts and fry until they are starting to brown. Next add the tofu and stir it in very gently. Pour in the liquid from the marinade and 200 ml water. Reduce the heat, cover and cook gently for 2 minutes, or until everything is heated through. Serve with plain rice.