Broccoli, Tofu and Cashew Nuts in Sweet and Sour Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 tablespoon sherry, medium
- 4 tablespoon tomato (s), happened
- 2 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon ginger, fresher, finely chopped
- 1 pinch (s) chili powder
- 200 g tofu, diced
- 1 tablespoon, leveled cornstarch
- 2 tablespoons oil
- 50 g cashew nuts, halved
- 700 g broccoli, cut into small florets
- salt
- 2 spring onions, cut into thin rings
Print Recipe
Pin Recipe Instructions
- Mix the sherry, tomatoes, soy sauce, honey, ginger and chilli together. Marinate the tofu in it for at least 30 minutes. The longer, the spicier it becomes. Then pour into a sieve and drain well. Catch the marinade and stir in the cornstarch until smooth.
- Heat the oil in a wok, fry the cashew nuts and broccoli for 2 minutes while stirring, lightly salt. Add tofu and stir-fry for about 1 minute. Pour some water and cook the vegetables covered for 5 minutes. Stir in the marinade and bring to the boil briefly.
- Arrange and sprinkle with spring onions.
- Very tasty with basmati rice.
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