Tofu, broccoli and red capsicum stir fry with oriental plum sauce
09 August 2017
Ingredients
- firm tofu, 300-500 g
- paper towel, 6-8 sheets
- peanut oil, 1-2 tbsp
- soy sauce, 3 tbsp
- lemon juice, 1 tbsp
- broccoli, 1 head
- rice, 1 cup (dry)
- minced garlic, 2 tsp
- minced ginger, 1 tsp
- red capsicum, 1
- chinese oriental plum sauce, 1 bottle
- pineapple chunks, 1 small tin (drained)
- cashews, 200 g
Instructions
- Cut tofu into 3–4 slices and place paper towel between the slices to absorb excess moisture. When soaked, remove and replace with fresh paper towel.
- Combine 1 tbsp peanut oil, soy sauce and lemon juice in a wok. Chop tofu into triangles or cubes, add to wok and and toss to coat.
- Add broccoli and a little water to a microwave-safe container and microwave for 1 minute. Drain water.
- Cook tofu over medium-high heat for about 5 minutes until browning.
- Meanwhile, bring a pot of water to the boil and add rice. (Or use a rice cooker.) Drain and rinse when done.
- Add ginger, garlic, broccoli and red capsicum to wok and cook for another 5–10 minutes until tender-crisp. Use additional peanut oil if needed.
- Add Chinese oriental plum sauce and pineapple chunks. When the sauce starts to bubble, turn off heat. Season to taste.
- Serve stir-fry over rice with cashews. Enjoy!