Tofu and broccoli stir-fry with cashews

Ingredients for 2 servings:

• 200 g natural tofu, firm
• 350 g broccoli, weighed ready for cooking
• 170 g tagliatelle pasta
• 1 m.-sized onion(s)
• 1 piece(s) ginger root, approx. 2 x 2 cm in size
• 65 g cashew nuts
• 4 tbsp soy sauce
• 8 tbsp water
• 1 ½ tbsp cornstarch
• some oil such as sesame oil for frying
• Sea salt and pepper, freshly ground
• 1 tsp honey, liquid, alternatively agave syrup (vegan)
• n. B. Wok seasoning

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Asian inspired

Cook the tagliatelle noodles al dente in plenty of salted water and set aside. Roast the cashews in a wok pan without fat and set aside. Pat the tofu dry, cut into cubes (approx. 1 x 1 cm), and place them in a 3-liter freezer bag with the cornstarch. Season with salt and pepper. Seal the bag tightly and shake the tofu vigorously so that the tofu is completely coated with cornstarch. Place the tofu cubes in a sieve with fairly small holes to remove any excess cornstarch. Heat a little sesame oil in the wok pan and fry the tofu cubes until crispy. When they are crispy, remove them and let them drain on kitchen paper. Peel and finely grate the ginger. Finely dice the onion. Divide the broccoli into florets and dice any non-woody stem parts. Heat a little sesame oil again in the wok pan and briefly fry the onion and ginger. Add the broccoli and fry briefly. Deglaze everything with the water and soy sauce, cover, and simmer for about 2-3 minutes, until the broccoli is tender but still has a good bite. Season the broccoli with the Asian wok seasoning, a little pepper, and honey. Add the noodles, tofu, and cashews; mix everything well. Heat through again, but do not boil. Season to taste and serve. Tip: If you replace the honey with agave syrup, the dish is vegan.