Tofu Cashew Veg Stir-Fry

Ingredients

• 250 g extra-firm tofu
• 170 g brown rice
• 180 g broccoli
• 180 g mushrooms
• 150 g snap peas
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove
• 1 tbsp soy sauce
• to serve cashews
• 2 tbsp sliced spring onion

Method

1. Step 1

   Cook the 170 g brown rice according to the package directions, then let it steam for 5 minutes before fluffing.

2. Step 2

   Press the 250 g extra-firm tofu for 10 minutes, then cut it into bite-sized cubes.

3. Step 3

   Cut the broccoli into small florets (180 g), slice the mushrooms (180 g), and trim the snap peas (150 g).

4. Step 4

   In a small bowl, stir together the ingredients for the soy garlic glaze so the sauce is ready before you start stir-frying.

5. Step 5

   Season the extra-firm tofu with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a very hot pan or wok until browned. Remove it to a plate.

6. Step 6

   Add the vegetables to the same pan and stir-fry them for 2 to 4 minutes so they stay crisp and colorful.

7. Step 7

   Return the cooked extra-firm tofu to the pan, pour in the sauce, and toss everything for 1 to 2 minutes until the sauce thickens and coats the ingredients.

8. Step 8

   Serve the stir-fry over the brown rice, then finish with cashews and spring onion.