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broccoli & tofu stir fry
From Stonesoup
serves 2-3
It’s amazing how changing the sauces and seasonings to a different cuisine can make the same old ingredients feel exciting and new again.
The lentils may seem a little weird – but trust me on this one. Much quicker and easier than steaming some rice to serve with and lentils have the added bonus of their high protein content.
I’ve used hoisin sauce here to keep the meal vegetarian, but oyster sauce would be a lovely substitute if dietary requirements permit.
A handful of nuts such as cashews wouldn’t go astray either.
300g (10oz) firm tofu, drained & crumbled
1 large head broccoli, cut into florettes
1 can lentils, drained
3-4 tablespoons hoisin sauce
lemon juice, to taste
1. Heat a few tablespoons oil in a large frying pan (skillet).
2. Add tofu and broccoli and cook, covered, stirring every few minutes until the broccoli is tender – about 6 minutes.
3. Add lentils and sauce and stir fry for a few minutes or until everything is hot.
4. Taste and season with salt and a little lemon juice if you think it needs it.
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