Vegetarian Tofu, Tenderstem and Black Bean Stir Fry
- 1 tbsp stir fry oil
- 500g firm tofu
- 200g-300g Tenderstem broccoli, sliced in half
- 1 bunch spring onions, cut into 3 cm sticks
- 6 tbsp black bean sauce
- 2 tbsp lemon juice
- 100ml vegetable stock
- 4 tbsp cashew nuts
- Rice or noodles, to serve
Heat 1 tbsp of the oil in a large wok and then add the tofu. Stir-fry for a couple of minutes, or until browned. Remove from the wok and keep warm.
Add the remaining 1 tbsp of oil to the wok, and stir-fry the Tenderstem and spring onions for a few minutes until the Tenderstem is just tender. Add the black bean sauce, lemon juice and vegetable stock. Cook for about 1 minute for the sauce to thicken slightly. Return the tofu back to the pan, add the cashew nuts and cook just long enough for it to heat through.
Serve with rice or noodles.
Recipe courtesy of Tenderstem Broccoli