Cooking Instructions

1. Boil a kettle. Dissolve the stock cube in a jug with 500ml boiling water (250ml for 1 person).
2. Finely slice the onion and chilli (remove the seeds for less heat). Trim and halve the broccoli widthways. Halve the mushrooms. Coarsely grate the carrot. Drain the tofu and pat dry with paper towel, then cut into 2cm cubes.
3. Heat a frying pan with 1 tbsp oil on medium heat. Add the tofu and cook for 5 mins. Meanwhile, peel the courgettes into ribbons then slice into long, thin strips. Use a julienne peeler or spiralizer if you have one. Add half the tamari to the tofu. Cook for 5 mins, until crisp and golden.
4. Heat another medium frying pan with 1/2 tbsp oil on medium heat. Add the onion and ginger and garlic paste. Cook for 2 mins, then add the mushrooms, broccoli, carrot and whole star anise. Cook for 2-3 mins, then add the stock, remaining tamari and courgetti. Simmer for 1-2 mins, until the veg has softened slightly.
5. Roughly chop the coriander. Remove the star anise and stir through half the coriander and chilli (to taste). Season with sea salt and black pepper.
6. Serve in bowls topped with the tofu. Garnish with cashews, the remaining chilli (to taste) and coriander.