Tofu · vegan

Roasted Broccoli and Cucumber Tofu stir-fry

Easy-going food

happyfacenobackground  happyfacenobackground

Flavours: 2 tbsp miso paste, ½ tbsp dark soy sauce, 2 tsp ginger jam, 2 tsp olive oil, garlic clove

Bulk: 200g firm tofu, whole cucumber, whole medium broccoli floret

Jazzy: top with toasted sesame seeds

Lets cook: Start by cutting the broccoli into small florets and pieces. Season with a little S/P and roast for 20 minutes at 220oC. Meanwhile, make a sauce with the miso, soy sauce, ginger jam, oil and 1 tbsp water. Spiralise the cucumber and set aside. Crumble the tofu using your fingers to form a sort of ‘scramble’. Add to a frying pan along with crushed garlic. Start stir-frying the tofu scramble for around 7 minutes. Add the sauce and fry for another 3 minutes. By now the broccoli should be done so add this to the pan and mix well. Remove from the heat and mix in the cucumber. Then bowl up  cutefacenobackground


2 thoughts on “Roasted Broccoli and Cucumber Tofu stir-fry

    1. I often spiralise cucumber and add a little miso-dark-soy-ginger dressing with plenty of sesame seeds as a snack! Similar to how I’ve used them here, but for me it was the first time adding them to a warm dish. Still just as crunchy and refreshing 🙂


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