Broccoli and Tofu Stir-Fry

This vegan and glutenfree dish is done in under 30 minutes! It is easy, delicious and full of flavours.

Ingredients - serves 2

120g rice

300g tofu

1 small broccoli

1 garlic clove

2 tbsp. soy sauce

1 tbsp. oyster sauce

1 tbsp. sugar

1 tsp. cornstarch

a handful cashews

a thumbnail-sized piece of ginger

toasted sesame oil

sesame for serving

Method

Drain tofu and cut into cubes (1 x 1cm). Mix soy sauce, oyster sauce and sugar in a bowl. Peel garlic and ginger and chop finely. Add to the bowl and combine. Add tofu cubes to the bowl, cover and let rest in the fridge for at least 30 minutes.

In the meantime, wash broccoli, remove florets from the stem and cut into bite-sized pieces. Cook rice and set aside. Chop cashews roughly.

Heat some toasted sesame oil in a large pan. Remove tofu from marinade and stir-fry at high heat in the pan - preserve marinade. Remove tofu from the pan and put aside. Add some more oil to the pan and stir-fry broccoli. Put tofu back in the pan and add the marinade.

Mix cornstarch with 1 tbsp. of water and add to the pan - the sauce should start to thicken after a few minutes. Garnish with chopped cashews and sesame and serve with rice.