Summary

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

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Instructions

1. 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.
2. 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.
3. Arrange and sprinkle with spring onions.
4. Very tasty with basmati rice.