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Sticky tofu with broccolini

Sticky tofu with broccolini

Total Time
25 min
10 min
15 min
If you’re yet to try tofu, this recipe is a great place to start. Fried in strips until golden, then tossed with tender greens and a Chinese-style chilli sauce, it’s a taste sensation!


Firm tofu

500 g, drained


320 g, trimmed

Canola oil

3 tsp

Fresh red chilli

1 whole, deseeded, thinly sliced (optional)


2 clove(s), crushed

Choy sum

1 bunch(es), trimmed, roughly chopped

Vegetable stock cube

½ individual, to make ½ cup (125ml) vegetable stock

Soy sauce

2 tbs

Chinese rice wine

1½ tbs, (shaoxing)

Sriracha sauce

2 tsp


2 tsp

Sesame seeds

1 tsp, to serve

Fresh coriander

¼ cup(s), leaves, to serve


  1. Cut tofu into 1.5 cm-wide strips. Place on a paper towel- lined tray in a single layer. Cover with another layer of paper towel to absorb excess moisture.
  2. Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water, then drain well.
  3. Heat 1 teaspoon oil in a large non-stick wok or frying pan over high heat and swirl to cover base. Add half the tofu strips and cook, turning, for 3–4 minutes, until lightly golden all over. Transfer to a plate and set aside. Repeat with another 1 teaspoon oil and remaining tofu.
  4. Reduce heat to medium, add remaining oil, chilli and garlic and stir-fry for about 1 minute, or until fragrant. Add choy sum and broccolini and stir-fry for 2 minutes.
  5. Stir stock, soy sauce, shaoxing, sriracha and cornflour in a small bowl until combined. Add mixture to wok and cook, stirring, for 1–2 minutes, until sauce boils and thickens. Return tofu to the wok and gently toss to coat in sauce and heat through. Serve sprinkled with sesame seeds and coriander leaves.


SERVING SUGGESTION: Serve with ½ cup (85 g) cooked brown rice per serve.