Vegetarian mains
Broccoli, shiitake and hoisin stir-fry
Simple, quick and satisfying, this seasonal stir-fry is packed with nutrients from the vegetables and tofu. With stir-fries, the key is to get all your ingredients prepared before you start to cook. Have everything ready to throw in the pan and it's a breeze to make. We've advised using 200g of noodles, but if you have a small appetite, save some for another meal.
Cook's notes
If you can't get hold o f a bergamot lemon a lime will do fine.
Ingredients
- 300g broccoli
- 150g shiitake mushrooms
- 200g marinated tofu
- piece of fresh ginger
- 1 large or 2 small garlic cloves
- 200g noodles
- oil for frying to a high temp, e.g. vegetable or sunflower
- ¼ tsp chilli flakes – add to taste
- 1 tbsp hoisin sauce
- 2 tbsp sesame oil
- 1 bergamot lemon
- 1 tbsp tamari sauce
- 50g cashew nut pieces
Method
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Step 1
Put a large pan of salted water on to boil. While the water heats up, wash the broccoli. Chop the florets into even-sized pieces, not too large. If you like you can thinly slice and fry some or all of the stalk too. Wipe the shiitake mushrooms clean with a damp piece of kitchen paper or clean cloth. Cut the tofu into 2cm cubes. Peel and grate the ginger. Peel and finely chop, grate, or crush the garlic.
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Step 2
Add the noodles to the pan of boiling water. Turn off the pan and let them soak for 9 minutes, stirring for the first 1 minute. When soft, drain and run under cold water to cool them (this stops them sticking). Keep to one side. Heat 2 tablespoons of cooking oil in a wok or frying pan. Add the broccoli and stir-fry on a high heat for 2 minutes.
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Step 3
Add the mushrooms, ginger, garlic and chilli flakes (use just half if you prefer less heat). Fry for 1 minute. Add the hoisin sauce and about 4 tablespoons of water, to make a little sauce. Stir. Gently toss in the tofu, noodles and sesame oil, cooking for 1 minute or so to warm the noodles through. Squeeze in lemon juice and add tamari sauce, both to taste. Sprinkle over the cashews to serve.
