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Chinese-Style Purple Baby Broccoli with Tofu

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Source: olivemagazine.com


Serves
2
Prep
20 Mins
Cook
15 Mins
Chinese-Style Purple Baby Broccoli with Tofu

This recipe is easy, vegan and under 500 calories!


Ingredients


firm tofu 200g, cut into slices and dried on kitchen paper


oil for frying


purple baby broccoli 300g, cut into bite-sized pieces


ginger grated to make 1 tbsp


garlic 1 clove, crushed


spring onions 2, finely sliced


rice wine 3 tbsp


soy sauce 1 tbsp


chilli garlic sauce 2 tbsp


veg stock 3 tbsp


sesame oil to finish


steamed rice to serve


Directions


Make sure the tofu is very dry, and season it well with salt and freshly ground black pepper. Heat a good glug of oil in a wok and fry the tofu until it’s browned all over, tip it onto kitchen paper to drain. Tip most of the oil out of the pan and add the broccoli, stir and fry until the stalks are just tender.


Add the ginger, garlic and spring onions and cook for a minute then add the rice wine, soy sauce, chilli garlic sauce and stock and bubble everything together, add more stock if you need to. The sauce should be glossy and quite thick when it is ready. Add the tofu and toss together, sprinkle with sesame oil. Serve with steamed rice.


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