Cashew 'Chicken' Fake-Away

Block of firm tofu, torn into chunks

2 tbsp oil

1 tbsp soy sauce

1/3 cup cornstarch

Broccoli, cut into florets

1 tsp paprika

1/2 tsp garlic salt

1/2 tsp onion granules

1 tsp oil

For the Sauce

1 tsp oil

4 cloves garlic

1/4 cup hoisin sauce

1/4 cup water

2 tbsp rice vinegar

1 tbsp soy sauce

2 tsp cornstarch

3/4 cup cashews

Small carrot, shredded

8 spring onions

1.5 cups rice

Method:

• Preheat oven to 180°C.

• Coat the tofu chunks in oil, soy sauce, and cornstarch, then spread on a tray and place in the oven for about 20 mins, flipping halfway, until golden brown and a little crispy.

• Coat the broccoli in the oil and spices and roast for about 15 mins.

• Add oil to a sauce pan, followed by the cashews, carrot, and spring onions.

• Mix all of the sauce ingredients together, then add this to the pan and allow to heat and thicken before adding the cooked tofu.

• Add the rice, broccoli, and cashew tofu mixture to a bowl and enjoy!