Chinese-Style Purple Baby Broccoli with Tofu
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This recipe is easy, vegan and under 500 calories!
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
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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