- 500 g broccoli
- 150 g firm seasoned tofu
- 50 g chopped almonds
- 4-5 spring onions
- 1-2 cloves garlic
- 3 tablespoon soy sauce
- 2 tablespoon sake or dry sherry
- pepper or cayenne pepper to taste
- 1 teaspoon vegan sugar
- vegetable oil
- sesame oil
Cut broccoli into small florets, peel the stalks and cut into cubes. Cut tofu into small cubes and spring onions into 2-cm (1-inch) pieces. Cut garlic into very small pieces.
Mix soy sauce with sake/sherry and vegan sugar.
Heat a wok or large saucepan. Add three tbsp. of vegetable oil and 1 tbsp. of sesame oil. Stirfry broccoli first, then add tofu, then garlic, almonds and spring onions. Stir until everything is done. Add the soy sauce mixture, season with pepper/cayenne pepper.
Serve with pasta or rice.