Chinese-Style Purple Sprouting Broccoli With Tofu



Prep Time: 45 minutes

Serves: 2

Carbs: 15.4g Fat: 26.5g Protein: 24.4g Kcal: 421 



  • Firm Tofu 200g, cut into slices dried on kitchen paper
  • Oil for frying
  • Purple Sprouting Broccoli 300g, cut into bite-sized pieces
  • Ginger grated to make 1 tbsp
  • Garlic 1 clove, crushed
  • Spring Onions 2, finely sliced
  • Rice Wine 3 tbsp
  • Soy Sauce 1 tbsp
  • Chilli Garlic Sauce 2 tbsp
  • Veg Stock 3 tbsp
  • Sesame Oil to finish
  • Steamed Rice to serve



Step 1

Make sure the tofu is very dry, and season it well with salt and freshly ground black pepper. Heat a good glug of oil in a wok and fry the tofu until its browned all over, tip it into the kitchen paper to drain. Tip most of the oil out of the pan and add the broccoli, stir and fry until the stalks are just tender.

Step 2

Add the ginger, garlic and spring onions and cook for a minute then add the rice wine, spy sauce, chilli garlic sauces and stock and bubble everything together, add more stock if you need to. The sauce should be glossy and quite thick when it is ready. Add the tofu and toss together, sprinkle with sesame oil. Serve with steamed rice