• 280g Tofu (a whole pack of Tofoo) - squeeze dry and cube
  • 4tbsp cornflour
  • 1tbsp mixed peppercorns - ground
  • 2tbsp vegetable oil
  • 75mls rice wine vinegar
  • 75g sugar
  • 2tbsp soy sauce
  • 2 cloves garlic - crushed
  • 1cm ginger - grated
  • 1tsp chilli flakes
  • 100g cashews
  • 1 Aubergine - cubed
  • 5 spring onions
  • Half a broccoli - cut into chunks
  • sprinkle of sesame seeds
  • Rice to serve


  1. 1

    Toss the cubes of tofu in the cornflour peppercorns 

  2. 2

    Heat the veg oil, and slowly add the cubes, cook for a few minutes on each side until crispy

  3. 3

    In a large pan heat the vinegar, sugar, and soy until the mixture comes to boil 

  4. 4

    Then add, the garlic, ginger and chilli flakes and cook for a further 2 minutes until the volume of liquid has reduced

  5. 5

    In a separate pan, toast the cashews until slightly browned – add this to the sauce 

  6. 6

    In the cashew pan add a drizzle of oil and cook the aubergine and broccoli for a few mins 

  7. 7

    Add the tofu, veg and spring onions to the sauce and mix together

  8. 8

    Serve with some rice and enjoy! 

Nutritional Details

Each serving provides
  • Energy 2587kj 618kcal 31%
  • Fat 21.0g 30%
  • Saturates 2.6g 13%
  • Sugars 44.0g 49%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

84.0g carbohydrate 9.4g fibre 19.0g protein Three of your 5 a day

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