Tofu and Cashew Stir Fry

INGREDIENTS 

For the sauce

3 tbsp soy sauce

3 tbsp water

3 tbsp honey

2 tbsp mirin

1 tbsp cornflour

1 tsp ground ginger

1 tsp minced garlic

For the stir fry

1 x 450g pack firm tofu

 Olive oil

1 tbsp cornflour

Salt and pepper

1 head of broccoli, cut into bite-sized florets

1 each large red and yellow capsicum, cut into bite-sized pieces

1 medium red onion, thinly-sliced lengthwise

1 cup roasted cashews

For the garnish

Chopped green ends of spring onions

Toasted sesame seeds

METHOD

Make the stir-fry sauce by whisking all of the ingredients together in a small bowl. Set aside.

Place the block of tofu between paper towels and a couple of plates to drain the tofu of excess liquid. Set aside for 30 mins. .

Slice the tofu block lengthwise into bite-sized pieces. Place into a large mixing bowl, drizzle with 1 tablespoon of olive oil and toss until coated. Sprinkle the cornstarch and a some salt and pepper over the tofu, and toss until evenly coated.

Heat about 1 tablespoon of olive oil in a large non-stick frying pan. Sauté the tofu for about 4-5 minutes until crispy and golden on both sides. remove to a plate and set aside

Add more oil to the pan and stir fry the broccoli, red pepper and red onion for 5 minutes, stirring occasionally. Don't overcook. Veggies should still be somewhat crisp.

Add the cashews, stir-fry sauce and cooked tofu to the pan, and toss to combine.  Continue cooking for 1-2 more minutes, until the sauce has thickened.

Garnish with spring onion and sesame seeds and serve with jasmine rice.