Crispy ginger tofu with sesame broccolini

I was not a fan of tofu, until I made this Indo-Chinese recipe. I used to find it quite soggy and unappetising, but by frying the tofu with cornflour first, this recipe creates a crispy outer coating on the tofu, elevating it to a new level. Tofu is a great source of protein for vegetarians and non vegetarians, also being high in iron and calcium as well as B vitamins. You can buy it from the vegetarian section in all supermarkets. I do not like texture of the more well known Cauldron brand, so I use the Tofoo extra firm brand for this recipe. Broccolini is a variety of broccoli with smaller florets and longer stalks, but just use long stem broccoli if you cannot find it.

Ingredients: (serves 4)

For the tofu:

  • 560g Tofu (2 packs of the tofoo extra firm brand)
  • A few tbsp of cornflour
  • 1 large piece of ginger, about 2 inches, peeled and grated. A tip is to peel the ginger with a teaspoon (see the picture further down)
  • 2 red chillis, chopped
  • 3 cloves of garlic, chopped
  • A bunch of spring onions, chopped (save some for garnish)
  • 3 tbsp sweet chilli sauce
  • 2 tsp chilli oil or paste
  • 3 tbsp soy sauce
  • 3 tbsp ketchup
  • 4 tbsp chilli garlic paste (the Chinese brand Lee Kum Kee- if you cannot find this then leave it out)
  • Sesame seeds, to sprinkle

For the broccolini:

  • 1 pack broccolini or long stem broccoli
  • 6 cloves of garlic
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • Sesame seeds, to sprinkle
  • Cashew nuts (optional)

Method:

  1. Cut the tofu into bitesize squares.
  2. Coat each piece of tofu in the cornflour. This will give it the crispy outer coating.IMG_0610
  3. Heat 4 tbsp of oil in a frying pan. Fry the tofu, flipping the pieces occasionally until golden. I did mine in 2 batches.IMG_0611IMG_0612
  4. Remove the pieces with a slotted spoon and place on kitchen paper to absorb the excess oil. Season well.IMG_0613
  5. If you want to bake it (to make it healthier). Lie flat on a tray (once coated in cornflour and a little soy sauce). Bake on 180 degrees c for 20 minutes (turning half way).
  6. Once the tofu has been fried, in the same pan, add 1.5 tbsp oil and fry the ginger, chilli, garlic and spring onions for a few seconds.IMG_0600IMG_0614
  7. Then add the sweet chilli sauce, chilli oil, soy sauce, chilli garlic paste and ketchup. Mix well.
  8. Add 2 tsp cornflour to the sauce to thicken whilst stirring.
  9. Return the tofu to the sauce.
  10. Put into a bowl and sprinkle with the leftover spring onions and sesame seeds.
  11. For the broccolini, heat up a wok with 3 tbsp of oil. Add the garlic and fry for a few seconds.
  12. Add the broccolini to this and stir. Add a splash of water to the wok on medium heat and put a lid on for 5 minutes or until the broccoli is just cooked.
  13. Add the soy sauce, oyster sauce and sesame oil to this and stir. Add cashew nuts if using. IMG_0601
  14. Sprinkle with sesame seeds to serve.

3 replies to “Crispy ginger tofu with sesame broccolini

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