1 tablespoon sunflower oil
250g firm tofu, drained, cut into 2cm cubes
1 large onion, thinly sliced
2 garlic cloves, crushed
2 teaspoons grated ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric
500g cauliflower, cut into florets
1 red capsicum, cut into 2cm pieces
1 bunch Chinese broccoli, trimmed, cut into 4cm lengths (thick stems halved)
1/4 cup unsalted roasted cashews, chopped
1 tablespoon lime juice
2 tablespoons chopped fresh coriander, plus extra, to serve
2 cups steamed quinoa, to serve
Step 1Heat 1 teaspoon of the oil in a large wok over high heat. Stir-fry half of the tofu for 2 minutes, or until golden. Transfer to a plate. Repeat with another teaspoon of oil and the remaining tofu.
Step 2Heat remaining oil in wok and return to high heat. Stir-fry onion, garlic, ginger and spices for 1 minute, or until fragrant. Add cauliflower; stir-fry mixture for 2–3 minutes, or until golden. Add capsicum and Chinese broccoli; stir-fry for 1–2 minutes, or until just tender.
Step 3Return tofu to wok with roasted cashews, lime juice and coriander. Stir-fry for 1–2 minutes or until heated through. Serve stir-fry with steamed quinoa and garnish with extra coriander.
