Chinese-fashion purple sprouting broccoli with tofu

 

Chinese-style Purple Sprouting Broccoli with Tofu

This is a short, healthy stir-fry combining soft crimson sprouting broccoli with golden tofu, infused with garlic, ginger, and a savory soy-based sauce. Perfect with rice or noodles.

 

Ingredients (Serves 2–three)

200g purple sprouting broccoli, trimmed and washed

200g organization tofu, cut into 1-inch cubes

2 tbsp vegetable oil (or sesame oil)

3 garlic cloves, minced

1-inch fresh ginger, finely chopped

1–2 pink chilies (optional), sliced

2 tbsp soy sauce

1 tbsp oyster sauce (or vegetarian mushroom sauce)

1 tsp sugar

2 tbsp water

1 tsp cornstarch blended with 1 tbsp water (non-obligatory, for thicker sauce)

Instructions

1. Prepare the tofu

Pat tofu dry to dispose of extra moisture.

Heat 1 tbsp oil in a non-stick pan or wok over medium warmness.

Pan-fry tofu cubes till golden on all aspects. Remove and set aside.

2. Cook the broccoli

In the same pan, add remaining oil.

Stir-fry garlic, ginger, and chili for 30 seconds till fragrant.

Add broccoli and stir-fry 2–3 mins.

Pour in 2 tbsp water, cowl, and steam 2–three mins till soft however nonetheless crisp.

3. Combine tofu and sauce

Return tofu to the pan.

Add soy sauce, oyster sauce, and sugar. Toss lightly to coat.

For a thicker sauce, stir within the cornstarch combination and cook dinner 1 minute.

4. Serve

Plate the stir-fry and drizzle with sesame oil if preferred.

 Serve hot with steamed rice or noodles.

Tips

Do now not overcook broccoli to maintain its vibrant colour and crunch.

For greater flavor, sprinkle toasted sesame seeds on top.

Tofu may be baked rather than pan-fried for a lighter version.

Adjust chili and garlic to flavor.

This recipe is short, flavorful, and full of nutrients. It balances the natural sweetness of red sprouting broccoli with the savory, umami taste of tofu and soy sauce, making it a great healthful weeknight meal.