Stir-Fried Tofu & Broccoli with Soy & Brown Rice
Combine the cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 35g (1/4 cup) cornflour
- 1 tsp. sea salt
- 350g firm tofu, cut into pieces
- 1 1/2 tbsps. vegetable oil
- 2 tbsps. dry sherry
- 2 tbsps. soy sauce
- 2 tsps. caster sugar
- 1 tsp. cornflour, extra
- 1 brown onion, cut into thin wedges
- 400g broccoli, trimmed, cut into florets
- 1 long fresh red chilli, halved, deseeded, finely chopped
- 2 x pkt Rice, heated following packet instructions, to serve
Method
- Combine the cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
- Heat a wok or large non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Add half the tofu and cook for 1 minute each side or until golden. Transfer to a plate. Repeat with remaining tofu.
- Place the sherry, soy sauce, sugar and extra cornflour in a small bowl. Stir until sugar dissolves and mixture is smooth.
- Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1 minute. Add the broccoli and chilli. Stir-fry for 2 minutes or until the broccoli is bright green and tender crisp. Add the tofu and sherry mixture. Stir-fry for 1-2 minutes or until the tofu is heated through.
- Divide rice and stir-fry among serving dishes to serve.
