Tofu Stir-Fry with Broccoli and Mushrooms

Serves 2

INGREDIENTS

1 small broccoli head (or broccolini), chopped

250 g tofu, patted dry and cubed (or chicken or shrimp)

1 fat shallot, thinly sliced

5 garlic cloves, rough chopped

230 g shiitake or mixed mushrooms, stems removed and sliced

1–2 tbsp neutral oil 

Salt and pepper to taste

3-4 dried red chillies to taste

2 tbsp peanuts or cashews, chopped (optional)

2 tbsp sweetened black vinegar

2 tbsp soya sauce 

2 tbsp water

METHOD

Steam the broccoli and set it aside uncovered when finished.

In a wok, heat the oil over medium high heat. Add the tofu (or chicken or shrimp) and a pinch of salt and pepper. Brown all the sides of the tofu until golden and crispy - about 5-6 minutes. Remove it from the wok and set it aside.

Add a little more oil to the wok and add shallot and garlic, stirring constantly for about 2 minutes until golden and fragrant.

Add the sliced mushrooms. Turn down the heat to medium and continue cooking, stirring often until tender. Add the dried chillies and nuts. Sauté for 1 minute.

Add the vinegar, soy sauce, and water, and continue to stir. Add the steamed broccoli and the tofu, and stir thoroughly to coat everything in the sauce.

Divide amongst two bowls.

Bon appétit! Served on my “Impromptu” pasta and soup plate.