SpiceTheWorld

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Ingredients

2 Garlic Cloves, grated

2 Teaspoon Ginger, grated

2 Tablespoon Dark Soy Sauce

1 Tablespoon Tomato Ketchup

1 Tablespoon Sugar

1 Teaspoon Fennel Seeds

1 Teaspoon Cumin Seeds

1 Teaspoon Nigella Seeds

½ Teaspoon Dried Chilli Flakes

½ Teaspoon Yellow Mustard Seeds

½ Teaspoon Sea Salt

150 Gram Firm Tofu, drained

2 Tablespoon Sunflower Oil

100 Gram Broccoli Florets, halved

1 Carrot, thinly sliced

Cooked Rice , to serve

Method

To make the marinade, mix all the ingredients in a bowl.

Add the tofu cubes and marinate for 15 minutes.

Heat the oil in a large non-stick frying pan or wok over a medium-high heat.

Stir-fry the broccoli and carrot slices for 2 minutes.

Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick.

Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly.

Serve with freshly cooked rice.

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