- Tofu - 630 Grams
- broccoli - 650 Grams
- salt - - To taste
- vegetable oil - 2 items. spoons
- soy sauce - 3 st. spoons
- rice vinegar - 2 Art. spoons
- red pepper flakes - 1/4 teaspoons
- cloves garlic - 4 pieces
- cornstarch - 1 st. a spoon
- cashew nuts - 1/2 cup
Arrange tofu in one layer on a baking sheet. Cover with a paper towel, squeeze the weight and let stand for about 20 minutes. Meanwhile, in a large saucepan with boiling salted water, boil the broccoli to a bright green, 2 minutes. Drain the water, put it aside. Heat the oil in a large frying pan over medium heat. Add the tofu, fry until golden brown, gently inverted in the middle of frying, 10 to 15 minutes. Put the tofu on paper towels. Meanwhile make the sauce. In a small bowl, whisk together the soy sauce, vinegar, red pepper I, garlic, cornstarch and 3/4 cup water, set aside. Add broccoli to the pan, fry over high heat, stirring frequently, until done, from 2 to 3 minutes. Add cooked sauce, stir and pour into a saucepan. Add tofu, stir for 1 minute. Sprinkle with cashew nuts and serve.
Servings: 4