Crispy Tofu Stir-Fry with Broccoli and Cashews
Makes 1 serving

INGREDIENTS
200 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
10 g Cornflour
8 g Rapeseed oil
150 g Broccoli
12 g Cashews
4 tsp (20 g) Tamari
1 tsp Rice vinegar
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
A pinch Chilli flakes
20 g Spring onion
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)

METHOD
1. Press the tofu between two plates with a weight on top for twenty minutes, then cut it into 2 cm cubes and toss in the cornflour.
2. Heat the oil in a wide non-stick pan over a medium-high heat. Fry the tofu in one layer, turning every two minutes, for eight minutes until every side is golden and crisp. Lift out.
3. Blanch the broccoli for two minutes and drain. Toast the cashews in the dry pan for a minute, then add the garlic, ginger and chilli flakes for thirty seconds.
4. Add the broccoli, tamari, vinegar and a splash of water and toss for a minute. Return the tofu, toss once, and serve over the rice with the spring onion.

Contains tree nuts and soya.

RECIPE NOTES
Pressing is what makes the crust. Wet tofu steams in its own water and the cornflour slides off. Wrapping it in a tea towel under a chopping board does the job.
Twelve grams of cashews is 70 kcal and about eight nuts. A handful is closer to 30 g and adds another 100.

Full recipe: https://www.getfuel8.com/recipes/crispy-tofu-broccoli-cashew-stir-fry
