Photo of Sticky tofu with broccolini by WW

Sticky tofu with broccolini

2 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Firm tofu, cut into thick strips, makes a great addition to a stir-fry. Here, it’s tossed in the wok with crunchy greens and coated in a sticky, Chinese-style chilli sauce.


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. Wrap the tofu in paper towel and place between 2 plates and weigh down with a full can of food, set aside for 10 minutes. Unwrap tofu and cut into thick strips.
  2. Add broccolini to a pan of boiling water and boil 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 or until 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, until fragrant. Add choy sum and broccolini, stir-fry for 2 minutes, or until the leaves have wilted.
  5. Meanwhile, whisk stock, soy sauce, wine, chilli sauce and cornflour in a small bowl until combined. Add mixture to wok and cook, stirring, for 2-3 minutes, or until the 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 cooked brown rice.