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Sticky soy and ginger tofu with charred broccoli recipe

Sticky soy and ginger tofu with charred broccoli recipe

10 ratings

It's hard to believe this dish is ready in just 20 minutes! Packed with sweet, sour and salty flavours, this Chinese-inspired stir-fry makes a perfect fast and fresh fakeaway. You could swap the tofu for ready-to-eat chicken breast or leftover meat – just heat through in the pan before stirring through the sauce. See method

  • Serves 2
  • Takes 20 minutes
  • 613 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 200g Plant Chef organic firm tofu (from a 399g pack)
  • 3 tbsp hoisin dipping sauce
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp maple syrup
  • 3cm piece fresh ginger, peeled and grated
  • 375g head of broccoli, cut into florets
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 1 tbsp cornflour
  • 250g pouch microwave basmati rice
  • 2 spring onions, trimmed and shredded
  • 1 red chilli, sliced
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    2565kj
    613kcal     31%

  • Fat

    27g 39%

  • Saturates

    5g 23%

  • Sugars

    18g 20%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 61.2g Protein 25.4g Fibre 10.2g

Method

  1. Pat the tofu dry with kitchen paper. Lay flat on a lined baking tray, then place another baking tray on top and place a heavy frying pan on top; set aside.
  2. Whisk together the hoisin, soy sauce, maple syrup and grated ginger in a small bowl; set aside.
  3. Tip the broccoli into a heatproof bowl and pour over just boiled water from the kettle to cover. Leave for 2 mins, then drain. Heat half the sesame oil in a wok or large frying pan over a high heat and add the broccoli florets. Fry for 4-5 mins until tender and charred. Transfer to a bowl and set aside. Wipe out the pan, return to the heat and add the sesame seeds to toast for 30 secs, then transfer to a small plate.
  4. Meanwhile, pat the tofu dry again and and cut into 2cm cubes. Toss with the cornflour and a little seasoning to coat. Heat the remaining oil in the empty pan over a high heat, then fry the tofu for 5-6 mins, turning occasionally, until crisp. Turn down the heat slightly, then stir in the hoisin sauce mixture, toss to coat and heat through for 1 min. Stir in most of the sesame seeds.
  5. Heat the rice according to the pack instructions. Spoon into bowls, then top with the sticky tofu and charred broccoli. To serve, scatter with the spring onions, chilli and remaining sesame seeds.

Tip: You can chop and roast the leftover broccoli stalk, then stir into stews or pasta dishes.

See more Chinese recipes

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