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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