Instructions

1. Drain the tofu, wipe it dry, and put it between two plates. Put a weight (e.g. two cans) on it to press the excess liquid out. If you have time leave the tofu pressed down this for at least an hour.
2. Cut the broccoli roses off the stem.
3. Deseed the chilli, then chop it up.
4. Thinly slice the spring onion and garlic.
5. Quarter the cabbage.
6. Cut the tofu into 2cm cubes.
7. Dry-fry the cashew nuts ( i.e. with no oil).
8. Heat the oil in a wok at a medium temperature, and stir-fry the broccoli roses for about 5 minutes. If they get sticky, add a drop of water.
9. Add the garlic and chilli, stir-fry for a minute, then add the spring onions, soy beans, cabbage and tofu. Stir-fry for 3-5 minutes, then add the Hoisin sauce, soy sauce and nuts. Mix well, then serve. immediately.