vegetarian

Tofu & Broccoli Stir Fry

March 01

With an umami packed sauce the tofu makes a meal of a simple vegetable stir fry which can be a great way of using up any sorry looking vegetables in the fridge. A simple method with an ingredient that deserves a little more love.

Serves 4
20mins

Method

1. Crumble the tofu with your fingers into small but not tiny pieces. Pat dry with a paper towel.
2. Heat the oil in a large wok or pan over a medium high heat and add the crumbled tofu and cook for 1-2 minutes, then toss and cook for a further couple of minutes until golden on all sides. Add the chilli flakes, garlic and cook for 30 seconds more before adding the soy sauce. Toss to coat and transfer the contents of the pan to a plate.
3. Add the broccoli to the pan alongside a splash of water and allow to cook for 3-4 minutes then add the sweetcorn and spring onions. Cook for a minute more until almost all the water has evaporated and the veggies are tender.
4. Add the black bean sauce and return the tofu to the pan, continuing to toss everything together. Serve with steamed rice.

10oz pack extra firm tofu

1 tbsp groundnut oil

Pinch chilli flakes

2 cloves garlic, sliced

1 tbsp soy sauce

7oz tenderstem broccoli, cut into pieces

4oz baby sweetcorn, halved lengthways

4 spring onions, sliced into pieces

2 tbsp black bean (or oyster) sauce

Steamed rice, to serve

280g pack extra firm tofu

1 tbsp groundnut oil

Pinch chilli flakes

2 cloves garlic, sliced

1 tbsp soy sauce

200g tenderstem broccoli, cut into pieces

125g baby sweetcorn, halved lengthways

4 spring onions, sliced into pieces

2 tbsp black bean (or oyster) sauce

Steamed rice, to serve

If you liked this

I use extra firm tofu which means you have less moisture and can get a good crispy crust on the outside without needing to dust in cornflour. Resist the temptation to turn your pieces of tofu until they are a lovely golden brown. Mixed with an addictive peanut butter satay sauce this is a family favourite that won’t break the bank!

main-meals
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General Tso’s Tofu Stir-fry

November 21

General Tso refers to the sauce rather than the dish itself – this sweet sticky sauce, usually served with chicken, is a staple of North American Chinese restaurants.

vegetarian
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Teriyaki Tofu Bowls with Cauli Rice, Cucumber & Carrot Slaw

August 25

If you have a bit of extra time you can press the tofu for up to 30 minutes to extract even more water, then marinate it for 15–20 minutes in a little extra teriyaki sauce before cooking. You will find the tofu goes crispier and is even more delicious.

vegetarian