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Photo of Sticky tofu stir-fry with broccoli by WW

Sticky tofu stir-fry with broccoli

2
Point(s)
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(s)

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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