5cm (2in) fresh root ginger, peeled and finely chopped
¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped
Juice of 2 limes
2tbsp soy sauce
1 tbsp sunflower oil
200g pack of Tenderstem® cut into 2cm (3/4in) diagonal slices
100g cashew nuts
Salt and pepper to taste
Salt and pepper to taste
Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don't be too vigorous or you'll break it up. (Ideally, if you have time, you can marinade the tofu for an hour before cooking or ideally overnight but this is not essential.)
Take the tofu out of the marinade. Drain off the liquid and reserve. Head the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the Tenderstem® and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml (7fl oz) water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through.
