The finished recipe. Crispy Tofu Stir-Fry with Broccoli and CashewsIngredients 1 to 6. 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) TamariIngredients 7 to 12. 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.)Step 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.Step 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.Step 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.Step 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.
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