Tofu & Broccoli Stir Fry

Time: 25 minutes

Ingredients

• 280g pack extra-firm tofu
• 1 tbsp groundnut oil
• Pinch chilli flakes
• 2 cloves garlic, sliced
• 1 tbsp soy sauce
• 200g tenderstem broccoli, cut into pieces
• 125g baby sweetcorn, halved lengthways
• 4 spring onions, sliced into pieces
• 2 tbsp black bean (or oyster) sauce
• Steamed rice, to serve

Method 1. Crumble the tofu with your fingers into small but not tiny pieces. Pat dry with a paper towel.

2. Heat the oil in a large wok or pan over a medium-high heat, add the crumbled tofu and cook for 1-2 minutes, then toss and cook for a couple of minutes more until golden on all sides. Add the chilli flakes and garlic and cook for 30 seconds before adding the soy sauce. Toss to coat and transfer the contents of the pan to a plate.

3. Add the broccoli to the pan alongside a splash of water and allow to cook for 3-4 minutes, then add the sweetcorn and spring onions. Cook for a minute more until almost all the water has evaporated and the veggies are tender.

4. Add the black bean sauce and return the tofu to the pan, continuing to toss everything together. Serve with steamed rice.