Tenderstem Broccoli, Cashew & Tofu Stir Fry

Levi Roots’ Tenderstem Broccoli, cashew and tofu stir fry is speedy to make and bursting with flavour.

The Tenderstem requires less cooking, which means it retains a higher proportion of nutrients when once it’s cooked.

Serves 4

Cooking & Preparation time: Ten minutes

You’ll need:

250g (9oz) firm tofu, cut into 2cm (3/4 in) dice

1 red onion, roughly chopped

1 garlic clove, finely sliced

5cm (2in) fresh root ginger, peeled and finely chopped

¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped

Juice of 2 limes

2tbsp soy sauce

1 tbsp sunflower oil

200g pack of Tenderstem broccoli cut into 2cm (3/4in) diagonal slices

100g cashew nuts

Salt and pepper to taste

Fresh coriander leaves to garnish


What to do:

Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. (Ideally, if you have time, you can marinade the tofu for an hour before cooking or ideally overnight but this is not essential.)

Take the tofu out of the marinade. Drain off the liquid and reserve. Head the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the Tenderstem broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml (7fl oz) water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through.

Serve with plain rice

Recipe from:

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