This dish deserves a huge WOW! I wanted to eat like five plates of it. It was really amazing. It’s better and healthier than any takeaway, but it still makes you feel like you’re having one, which sometimes is just the right thing. I loved this meal and will definitely make it again.
The original recipe came from appetite for china, which I found on Pinterest. My OH doesn’t like spicy food, so I left out all traces of chili and instead used a bit of Sriracha sauce on mine, which had the same effect, I think. I served it with seaweed noodles instead of rice, but I do think white rice (or even brown) would really compliment the sauce.
serves 2 (or four as part of a multi-course meal)
- 1 pound extra-firm tofu
- 2 cups broccoli florets
- 1 tablespoon peanut or vegetable oil
- 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
- 2 cloves garlic, minced
- 1 teaspoon minced ginger,
- 1 scallion, white and green parts separated and thinly sliced
- 1 teaspoon white sesame seeds, for garnish
- 3 tablespoons tomato paste (or substitute ketchup for a slightly sweeter sauce)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons chili sauce
- 2 teaspoons sesame oil
- 2 tablespoons sugar
- Rinse and drain the tofu, then cut into 1-inch cubes. Blot the tofu all around with paper towels (drying the tofu helps it pan-fry better.)
- Bring a medium pot of salted water to boil. Add the broccoli and cook for about 2 minutes. Drain, rinse under cold water, and drain again. Set aside.
- Prepare the sauce: In a small bowl, stir together the tomato paste, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
- Heat 2 tablespoons of the peanut oil in a wok or large skillet over medium-high heat. Swirl to coat the bottom. Add the tofu in one layer (you may have to do this in batches) and allow it to sear on the first side undisturbed for about 1 minute. Then use a spatula to move the tofu cubes around until they are golden on half or most of the sides, about 3 to 4 minutes. Transfer to a plate and set aside.
- In the same pan, add the remaining 1 tablespoon of peanut oil. Add the dried chilis, garlic, ginger, and scallions and stir-fry until just fragrant, about 30 or 40 seconds. Pour in the sauce and stir until thickened, about 1 minute. Add the tofu and carefully toss to coat with the sauce. You can either toss the broccoli in with the sauce or serve it on the side. Transfer everything to a large serving dish. Sprinkle the sesame seeds and scallions greens on top and serve with rice on the side.
– I used rapeseed oil instead of peanut oil
– Let the tofu cook for much longer – around 20 minutes – in order to get it nice and crispy on the outside
– I used two types of broccoli and also sliced baby corn
For the original recipe, visit appetite for chinaPin It