If you’re on the fence about tofu, I would urge you to try this. It’s really quick and easy to make, and so flavoursome, with plenty of heat from the black pepper. Scale back the black pepper, or de-seed the chilli if you’re not good with heat.
This is loosely adapted from an Ottolenghi recipe.
Crispy tofu with spinach and broccoli
- 1 x 390g pack of firm tofu (I use Cauldron)
- Cornflour for dusting
- 2 generous glugs veg oil
- 30g unsalted butter (substitute for another glug of veg oil if you’re vegan)
- 2-3 large banana shallots, diced
- 2 large red chillis, finely chopped with seeds
- 1 inch piece ginger, peeled and minced
- 8 cloves garlic, finely chopped
- 3tbs light soy
- 3tsp dark soy
- 1.5tbsp hoisin sauce
- 1.5 tsp granulated sugar
- 1 tbsp freshly ground black pepper
- 2-3 big handfuls of washed spinach
- 100g tenderstem broccoli, sliced into bite-sized batons
- 2 spring onions, finely sliced on diagonal to garnish
- Press the tofu to remove the excess water, then chop it into pieces, and toss the pieces in a little cornflour.
- Heat the veg oil in a large frying pan, then add the tofu and fry it, turning frequently, so that it becomes crispy and golden on all sides. Remove it from the pan and put it into a bowl lined with kitchen roll to soak up excess grease. Set aside.
- Add the butter to the remaining oil in the frying pan, and then saute the shallots, chilli, ginger and garlic until really soft and fragrant, about 5 minutes, being careful not to let it burn. Add the soy sauces, hoisin, sugar and black pepper, then simmer for 2-3 minutes before adding the tofu back into the pan. Toss to coat the tofu in the sauce, then remove from the heat and set aside.
- In a separate pan/wok, stir fry the broccoli and spinach with a splash of veg oil until just tender and wilted, then add this to the pan with the tofu. Return the pan to the heat and mix over the heat until everything is hot, and well combined. Serve over either jasmine rice, or rice noodles, with the spring onion scattered over the top.