Chinese-style purple sprouting broccoli with tofu
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 200g firm tofucut into slices and dried on kitchen paper
- oilfor frying
- 300g purple sprouting broccolicut into bite-sized pieces
- 1tbsp gingergrated to make 1 tbsp
- 1 clove garliccrushed
- 2 spring onionsfinely sliced
- 3 tbsp rice wine
- 1 tbsp soy sauce
- 2 tbsp chilli garlic sauce(We used Lee Kum Kee)
- 3 tbsp veg stock
- sesame oilto finish
- steamed riceto serve
Nutrition: per serving
- kcal421low
- fat26.5g
- saturates3.9g
- carbs15.4g
- fibre11.4g
- protein24.4g
- salt2.3g
Method
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.
