Stir-Fry of Broccoli with Tofu and Cherry Tomatoes |
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Ingredients 80ml vegetable stock 1 tbsp light soy sauce 1 tbsp dry sherry 2 tbsp corn flour 1 tbsp rapeseed oil 1 large bunch broccoli, cut into small florets 4 cloves garlic, finely chopped 1 tbsp finely chopped fresh ginger 115g mushrooms, slices 145g red or yellow cherry tomatoes, halved 230g firm tofu, drained and cut into 5mm in cubes
Method 1. In a cup, whisk together the stock, soy sauce, sherry and corn flour. Set aside. 2. Heat the oil in a large non stick frying pan over medium high heat. Add the broccoli, garlic and ginger and cook, stirring constantly, for 1 minute. 3. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender and lightly browned. 4. Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse. 5. Stir the cornflour mixture and add to the pan. Cook, stirring for 2 minutes, or until the mixture boils and thickens. Serve immediately. |
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