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.
Ingredients
- firm tofu 200g, cut into slices and dried on kitchen paper
- oil for frying
- purple sprouting 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 (We used Lee Kum Kee) 2 tbsp
- veg stock 3 tbsp
- sesame oil to finish
- steamed rice to serve
Method
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Step 1
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.
-
Step 2
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.
Nutritional Information
- Kcals 421
- Fat 26.5g
- Saturates 3.9g
- Carbs 15.4g
- Fibre 11.4g
- Protein 24.4g
- Salt 2.3g
