Pre-heat oven to 180C Fan

Prepare the tofu by gently squeezing out excess moisture by wrapping it in paper towels or a clean kitchen towel.

Cut the tofu into ¾-inch cubes then place the cubes onto a greaseproof paper covered baking tray.

Bake in oven for 30 minutes until the tofu is crispy. Remove from oven and let cool.

Whilst tofu is baking prepare the sauce by whisking together the sesame oil, soy sauce, honey and peanut butter in a glass bowl.

Once the tofu has cooled add it to the sauce, stir to coat well and allow to marinate for at least 15 minutes.

Heat a wok or frying pan over a low heat and dry stir fry the cashew nuts, being sure not to burn them. Once golden brown remove them from the wok and place them aside.

Add the olive oil to the wok and over a medium heat stir-fry the broccoli florets for 2-3 minutes and once starting to soften add the garlic and stir fry for a further 2 minutes. Remove broccoli and garlic from the wok using a slotted spoon and set aside.

Spoon the tofu with all the sauce into the wok. Stir fry, stirring frequently for a few minutes until the sauce is simmering.

Then add back the broccoli, garlic and cashew nuts and stir everything together until warmed through.

Divide the stir fry mixture between 2 plates and serve with rice.