Broccoli, Cashew and Tofu Stir Fry

Ingredients

• 1 block Tofu medium firmness drained and cubed
• 1 1/2 Tbsp Potato starch
• 1/4 tsp each of Garlic powder & Sea Salt
• 300 g Broccoli head cut into florets
• 1 Red Capsicum sliced into bite size pieces
• 100g Roasted unsalted Cashew nuts
• 1 Stir Fry Sauce (recipe link in instructions)

Instructions

1. 1

   Heat a small amount of cooking oil in a large pan or wok when hot add the cashew nuts and toast them till golden.

   Remove cashew nuts from pan and set aside for later use.

2. 2

   Make 1 quantity of the stir fry sauce recipe

3. 3

   In a large bowl put the potato starch, salt and garlic powder and mix well.

   
   

   Add the tofu cubes and toss to coat cubes in the mixture.

   
   

   Either pan fry the coated tofu cubes until golden or you can cook in your air fryer until browned.

   
   

   Once cooked set aside for later use.

4. 4

   Add about a tablespoon of cooking oil to the pan and when hot add the broccoli florets to the pan and stir-fry until broccoli changes colour to bright green.

5. 5

   Add capsicum pieces and 2 Tbsp of water to the pan and cover with lid to allow vegetables to steam until the stems of the broccoli are tender crisp (about 4-5 minutes).

6. 6

   Add the stir fry sauce and and tofu and mix to coat the tofu and vegetables with the sauce.

   
   

   Cook until sauce thickens to your liking.

   
   

   Mix in the cashews

7. 7

   Serve with steamed rice