Broccoli, tofu and cashew nuts in sweet and sour sauce

Ingredients for 3 servings:

• 4 tbsp sherry, medium
• 4 tbsp tomatoes, pureed
• 2 tbsp soy sauce
• 1 tsp honey
• 1 tsp fresh ginger, finely chopped
• 1 pinch of chili powder
• 200 g tofu, diced
• 1 tbsp, leveled cornstarch
• 2 tbsp oil
• 50 g cashew nuts, halved
• 700 g broccoli, cut into small florets
• Salt
• 2 spring onions, cut into fine rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Mix together the sherry, tomatoes, soy sauce, honey, ginger, and chili. Marinate the tofu for at least 30 minutes. The longer it marinates, the more flavorful it becomes. Drain well in a sieve. Retain the marinade and stir it into the cornstarch until smooth. Heat the oil in a wok, stir-fry the cashews and broccoli for 2 minutes, then season lightly with salt. Add the tofu and stir-fry for about 1 minute. Add a little water, cover, and sauté the vegetables for 5 minutes. Stir in the marinade and bring to a boil briefly. Serve and garnish with spring onions. Delicious with basmati rice.