Sticky tofu with broccolini
320 g, halved lengthways
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), to serve
- 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.
- Add broccolini to a pan of boiling water and boil 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 or until 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, until fragrant. Add choy sum and broccolini, stir-fry for 2 minutes, or until the leaves have wilted.
- 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.