Sticky tofu with broccolini
500 g, drained
320 g, trimmed
Fresh red chilli
1 whole, deseeded, thinly sliced (optional)
2 clove(s), crushed
1 bunch(es), trimmed, roughly chopped
Vegetable stock cube
½ individual, to make ½ cup (125ml) vegetable stock
Chinese rice wine
1½ tbs, (shaoxing)
1 tsp, to serve
¼ cup(s), leaves, to serve
- 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.
- Meanwhile, cook broccolini in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water, then drain well.
- 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.
- 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.
- 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.