Tofu and Broccoli Stir-Fry with Ginger and Garlic

• 2 x 280gblocks firm tofu, drained and patted dry
• 3 tbspcornflour
• 3 tbsprapeseed oil
• 400 gbroccoli, cut into small florets, stalk thinly sliced
• 1red pepper, sliced
• 4spring onions, sliced, whites and greens separated
• 3garlic cloves, finely chopped
• 30gginger, finely chopped
• 1 tbspsesame seeds, toasted
• fine salt
• black pepper
• 4 tbsplight soy sauce
• 2 tbsprice vinegar
• 1 tspsugar
• 1 tsptoasted sesame oil
• 150mlwater
• 300gbasmati rice

Method

1. 1Rinse the rice until the water runs clear, then put it in a pan with 450ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 10 minutes until the water has been absorbed. Turn off the heat and leave the lid on; it stays hot and finishes steaming while you stir-fry.
2. 2Cut the tofu into 2.5cm cubes and pat dry again. Toss with 2 tablespoons of the cornflour, half a teaspoon of salt and a good grind of black pepper until every side is dusted. Mix the sauce: soy sauce, rice vinegar, sugar, sesame oil, the last tablespoon of cornflour and the water, stirred until the cornflour disappears.
3. 3Heat 1 tablespoon of rapeseed oil in a wide non-stick frying pan over medium-high heat. Fry half the tofu in a single layer for 3 minutes, then turn and cook for 3–4 minutes until golden on most sides. Lift out and repeat with another tablespoon of oil and the remaining tofu.
4. 4Add the final tablespoon of rapeseed oil, the broccoli and 3 tablespoons of water. Toss for 3 minutes until the broccoli is bright green and the water has steamed off. Add the red pepper and stir-fry for 2 minutes until it softens slightly but keeps its snap.
5. 5Add the garlic, ginger and spring onion whites and stir-fry for 1 minute until fragrant. Pour in the sauce and let it bubble for 1 minute until glossy and thick enough to coat the vegetables.
6. 6Return the tofu and toss for 30 seconds so it takes on the sauce without losing its crust. Serve straight away over the rice, topped with the spring onion greens and the sesame seeds.

Per serving

kcal

688

protein

36.9g

fibre

8.8g

carbs

78.7g

fat

27.3g