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Tofu & Broccoli Stir Fry | DonalSkehan.com
  • 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 Serves 4
  • time 20mins

Method

  1. 1. Crumble the tofu with your fingers into small but not tiny pieces. Pat dry with a paper towel.
  2. 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. 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. 4. Add the black bean sauce and return the tofu to the pan, continuing to toss everything together. Serve with steamed rice.

Ingredients

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