Seasonal local food recipe No.243 – Frank’s tofu with broccoli


This recipe is inspired by Ken Hom but instead of deep frying the tofu, Frank just braises it at the end to heat it through. 

Serves 2

Preparation time: 10 minutes
Cooking time: 10 minutes

300 g broccoli
300g firm tofu, cut into 1 inch pieces
1 tbs olive oil
1/2 tsp freshly ground black pepper
2 tbs coarsely chopped garlic
3 tbs thinly sliced shallots
1 tbs Shaoxing rice wine or dry sherry
1 tbs light soy sauce
2 tbs dark soy sauce
2 tsp sugar
3 tbs water
1 tbs sesame oil

Separate the broccoli into small florets and peel and slice the stems.  Blanch the broccoli pieces in boiling water for three minutes and then immerse them in cold water before draining thoroughly.  Heat the olive oil in a wok, add the pepper, garlic and shallots and stir fry for 30 seconds.  Add the broccoli, rice wine, soy sauces and sugar and stir fry for 1 minute.  Now add the water, cover, reduce the heat and simmer for 5 minutes.  Add the tofu and heat through, stirring gently as the tofu is delicate and breaks up easily.  Add the sesame oil and serve at once.

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