• 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.

Serves: 4