Broccoli-Tofu Stirfry with Almonds
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 sugar
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.