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.
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
- 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!