Tofu, broccoli and almond Thai-style stir-fry

Tofu, broccoli and almond Thai-style stir-fry

By
From
How to Cook Healthily
Serves
2
Photographer
Issy Croker

This is a gorgeous lunch dish that can work perfectly on its own as a light lunch, or with rice or quinoa for something more substantial.

Ingredients

Quantity Ingredient
olive oil, for cooking
2 lemongrass stalks, bashed with a rolling pin
2 star anise
2 garlic cloves, finely chopped
100g tenderstem broccoli
2 spring onions, sliced on the diagonal into long shreds
80g marinated or plain firm tofu, cubed
2 teaspoons honey
2 teaspoons fish sauce
1/4 lime, juiced
1 tablespoon whole almonds

Method

  1. Heat a little oil in a wok or large saucepan. Add the bashed lemongrass stalks and star anise and stir-fry for 2–3 minutes until the scent of the lemongrass is released. Add the garlic and broccoli and stir-fry for around 5 minutes, until the broccoli is a brighter green and is starting to soften.
  2. Add the spring onions (scallions) and tofu (bean curd) and continue to stir-fry for another 3 minutes. Add the honey, fish sauce and lime juice and simmer until the sauce caramelizes a little. Add the almonds and serve.

Note

  • Stir-frying

    Perfect for lunch-on-the-go
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