Sticky tofu stir-fry with broccoli
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Plain Tofu
600 g
Broccoli, raw
320 g
Vegetable Oil
1 tablespoon(s)
Chilli, green or red
2 individual, deseeded and sliced, plus extra to serve
Garlic
2 clove(s), crushed
Pak Choi
2 portion(s)
Vegetable stock cube
½ cube(s), to make 125 ml
Light soy sauce
3 tablespoon(s)
Tesco Shaoxing Rice Wine
2 tablespoon(s)
Chilli Sauce
2 teaspoon(s)
Cornflour
8 g
Instructions
1
Drain the tofu, wrap it in kitchen paper and put it on a plate. Top with another plate and settle a few full food tins on top. Leave for 10 minutes, then remove the kitchen paper and cut the tofu into thick strips.
2
Meanwhile, blanch the broccoli in a pan of boiling water for 2-3 minutes, then drain and cool under cold running water.
3
Heat half the oil in a large nonstick wok or frying pan over a high heat. Cook the tofu, turning, for 3-4 minutes until golden all over. Remove from the wok and set aside.
4
Reduce the heat to medium, add the remaining oil and stir-fry the chilli and garlic for 1-2 minutes. Add the choi sum/pak choi and broccoli and stir-fry for 2-3 minutes until the leaves have wilted.
5
Meanwhile, whisk together the vegetable stock, soy sauce, Chinese rice wine, chilli sauce and cornflour in a small bowl, then add to the wok and cook, stirring, for 2-3 minutes, until the sauce darkens and thickens.
6
Return the tofu to the pan and gently toss to coat. Cook for 2 minutes, or until the mixture is bubbling then serve garnished with the sesame seeds, coriander leaves and extra chilli slices.
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