Gluten Free/ Low Carb/ Paleo

Broccoli and Tofu Stir Fry with Almond sauce

Yummy almond sauce slathered over the top...mmmm

The sauce on this dish is a lovely nutty, almost sweet and sour flavour that goes well with the broccoli and tofu.   You could serve it on the side of the stir fry but I slather mine all over and then debate whether to eat any left over by the spoonful.  Vegetables, tofu and almonds!  A healthy and tasty combination.

I cook my tofu quite crispy as I am not too keen on it being soft, however feel free to cook it to your taste of “firmness”.   I do not use soy sauce but Tamari sauce instead.  This is made from soy beans and as well as being Gluten-Free is much less salty in taste.

INGREDIENTS

1 large head of broccoli, cut into florets

1 red pepper, deseeded and cut into strips.

2 tspns fresh ginger, grated

4 cloves garlic, peeled and finely chopped

1 block firm tofu, cut into cubes

1 onion, peeled and thinly sliced

1/3 cup cashew nuts, roughly chopped

4 tblspns Tamari sauce

2 spring onions, chopped

4 tblspns cooking oil

1/2 cup almond butter

1/2 cup warm water

1/4 cup cider vinegar

2 tblspns Agave syrup or honey

2 dried red chilli, finely chopped

METHOD

  • Place the broccoli into a saucepan of water and bring to the boil for 5 minutes.   Remove, drain and set aside.
  • Make the almond sauce by mixing the almond butter and warm water until blended.  Add the cider vinegar, 1 tbspn of the Tamari sauce, Agave syrup and red chilli.
  • Pour into a saucepan and heat over a medium heat, stirring frequently.  Heat until thickened, turn off the heat and set aside.
  • Heat the oil in a wok or large frying pan and add the ginger and garlic and cook for 1-2 minutes.
  • Add the tofu and cook for about 5-7 minutes or until golden on each side.
  • Add the onions and red pepper and cook for a further 3-4 minutes.
  • Add the remaining Tamari sauce, cashews and broccoli.   Cook for 2-3 minutes.
  • Heat the almond sauce.
  • Serve the stir fried broccoli and tofu with the almond sauce poured over the top.
  • Eat and enjoy!

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2 Comments

  • Reply
    Angie C
    January 12, 2012 at 9:18 am

    I buy the fresh stuff in the chilled cabinet and usually go for the firmest that they have (I do not care for soggy Tofu). Spinneys often had fresh Bean Curd in the chilled section too which I find fries up very well. Just cut it into thin slices, fry it until golden then season….voila! A healthy snack!

  • Reply
    Sally
    January 12, 2012 at 9:13 am

    Trying to get into cooking tofu more for my vegetarian daughter – but quite a Tofu newbie. Do you buy the tetrapak packets of tofu or the fresh stuff in the chill cabinet?

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