Chinese Style Tofu with Broccoli


Serves 1

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


Mix half of the oil with the five spice, chilli powder and 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.

  • Quick and easy
  • Family friendly


If you aren't a big fan of spice, or are cooking for the family, you can always leave out the chilli powder and sliced chilli.

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