Broccoli and tofu stir fry


2 red onions, sliced

3 garlic cloves, crushed

1 thumb-size piece of fresh ginger, sliced

2tbs sunflower oil

2 red peppers, sliced

750g broccoli florets

250g marinated tofu

100g cashews

soy sauce

250g egg noodles

small bunch coriander

1 tbs fish sauce


Fry the onions, garlic and ginger in the oil in a hot wok. Add the peppers, broccoli, adding soy sauce to stop the wok drying. When the veg is almost cooked add the tofu and cashews and cook for a further 2 minutes.

In a separate pan cook the noodles and add to the wok and sprinkle on the coriander. Stir through some fish sauce and serve.

Delicious, easy, weekday meal….a staple meal in our household! This stir fry is suitable for anyone who is vegetarian and vegan.