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