About this recipe:Serve this fantastic stir fry over white rice. If you don't have cashews, almonds also work a treat. You can also make it totally vegetarian by using vegetable stock instead of chicken stock. Enjoy!
1 tablespoon peanut oil
4 cloves garlic, minced
1 red pepper, seeded and sliced into strips
2 heads broccoli, cut into florets
75ml chicken stock
3 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornflour
225g extra firm tofu, diced
2 tablespoons cashew pieces
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Method Prep:5min › Cook:25min › Ready in:30min
Heat groundnut oil in a wok or large frying pan over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
Stir together the chicken stock, soy sauce, sherry and cornflour until dissolved. Pour the sauce into the wok and bring to the boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.