Vegan

Chinese Style Tofu with Broccoli

Name: Chinese Style Tofu with Broccoli
Total time: 20 min
Yield: 1
Ingredients: 2 tsp sunflower oil; 1½ tsp chinese five spice; 1 pinch chilli powder; 160g firm tofu, drained and cubed; 100g broccoli florets; 40g baby sweetcorn, halved; 1 small carrot, peeled and cut into thin matchsticks; 1 spring onion, sliced; 2 tsp light soy sauce; 1 small red chilli, sliced; 1 tsp jarred chilli oil

20 mins

Ingredients

serving

1 serving

2 tsp sunflower oil
1½ tsp chinese five spice
1 pinch chilli powder
160g firm tofu, drained and cubed
100g broccoli florets
40g baby sweetcorn, halved
1 small carrot, peeled and cut into thin matchsticks
1 spring onion, sliced
2 tsp light soy sauce
1 small red chilli, sliced
1 tsp jarred chilli oil

Method

Mix half of the oil with the five spice, chilli powder and firm tofu. Heat a non-stick frying pan over a medium to high heat and cook the tofu for 5 minutes until starting to turn crispy.

Add the remaining oil along with the broccoli and baby sweetcorn and cook for a further 5 minutes. Then add the carrot, spring onion and soy sauce and stir everything together for a few more minutes.

Serve up in a bowl with the sliced chilli and the chilli oil.