Tofu with Cashew Butter Dressing

After going out for lunch with my Dad and trying a peanut butter dressing, I was inspired to create this dish.

Tofu is a great ingredient for you veggies out there. Even if you're not a veggie, I'm sure you'll love the way it's marinated and cooked in this recipe. The creamy cashew nut dressing drizzled over the tofu, broccoli and rice is just wonderful and I hope you enjoy it as much as I did. The egg fried rice is optional, so if you prefer plain rice or just a bowl of broccoli then leave those steps out.

Top it off with some chopped cashews to give it that extra crunch!

Ingredients:

(Makes one portion)

- 100g tofu

- 1 spring onion

- half a head of a small broccoli

- 70g brown rice

- 1 egg

- handful of chopped cashew nuts

- 1 tbsp sesame oil

- 1 tbsp soy sauce

For the sauce:

- 2 tbsp smooth cashew nut butter

- 1 tbsp soy sauce

- 1 tbsp sesame oil

Method:

1. Begin by chopping your tofu into squares, placing them in a bowl and marinating them in the sesame oil and soy sauce.

2. Boil your rice according to the package instructions (should take approx 20-25minutes)

3. Meanwhile you can make your dressing. Add all the ingredients for the dressing into a bowl and stir vigorously to combine them. If it is too thick then you can add a splash of water but you really need to stir it well to combine the ingredients so it doesn't separate.

4. When your rice is nearly done heat up two pans, one for your egg fried rice and the other for your tofu. Fry your egg in some oil in one pan until it's scrambled. Then add your rice to this pan and mix into the egg.

5. Move onto the other pan and add the tofu. It will be marinated in oil so there is no need to add any to the pan. Fry for 3 minutes on each side until they look golden on their surface. Start steaming your broccoli whilst they are frying.

6. Plate up your egg fried rice, spring onion, florets of broccoli and tofu, then drizzle over your gorgeous creamy dressing with come crunchy cashews sprinkled on top.

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