A craving for Thai flavours. Found a pack of tofu in the fridge and one of broccoli in the freezer, a half-full jar of cashew butter that needs to be finished, and a bag of brown rice nearing its sell-by date.

IN PROGRESS

• 5 tablespoons water
• 4 tablespoons cashew butter (peanut butter would have been better, but cashew is what I had available)
• 1 tablespoon rice vinegar
• 2 teaspoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tsp brown sugar
• 2 teaspoons ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons olive oil or coconut oil
• 2 large red onions
• 5 lime leaves (from the freezer)
• 2 red chilies, halved lengthwise, deseeded and finely sliced
• 400 g firm tofu
• 1  pack frozen broccoli (300 g)

Whisk together the water, cashew butter, rice vinegar, soy sauce, fish sauce, sugar, ginger, and garlic. Set aside.

Drain the tofu, pat it dry and cut it into dice about 1 or 1,5 cm.

Sautée the onions, chilies and lime leaves in the oil.

Add the tofu and sautée on all sides, turning

gently.

In a separate pan, add the cashew butter sauce and broccoli, and cook gently for a couple of minutes.

Add the onion/tofu and cook for an additional 2 minutes, mixing gently.

Remove the mixture from the heat, garnish with basil or coriander. Serve on brown rice.