Vegan
Chinese Style Tofu with Broccoli
20 mins
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
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.
Tips
If you aren’t a big fan of spice you can always leave out the chilli powder and sliced chilli.