Tofu in Black Bean Sauce Recipe with Tenderstem Broccoli
This delicious and easy Chinese-takeaway-inspired tofu with black bean sauce recipe gets spiced up thanks to the addition of some Lao Gan Ma (crispy chilli oil), and it is suitable for both vegetarian and vegan diets.
Servings 2 Servings
Calories 435kcal
Ingredients
- 275 g Extra Firm Tofu 10oz
- 200 g Tenderstem Broccoli 12-14 Stems
- 3 Garlic Cloves
- 15 g Ginger ½ Thumb-Sized Piece
- 2 tablespoon Cooking Oil
- 1-2 tablespoon Cornflour Corn Starch in the US
For the Sauce
- 4 tablespoon Black Bean Sauce
- 1 tablespoon Shaoxing Wine
- 1 tablespoon Chinkiang Vinegar
- ½ tablespoon Dark Soy Sauce
- 1 teaspoon Crispy Chilli Oil I use Lao Gan Ma
- 1 teaspoon Sugar
- ⅛ teaspoon White Pepper
- ⅛ teaspoon MSG Optional
- 50 ml Water 3 tablespoon + 1 teaspoon
Instructions
- Remove the tofu from the packet, and cut it into bite sized pieces.
- Trim the ends of the broccoli and set it aside.
- Peel and chop the garlic as finely as you can.
- Peel and grate the ginger.
- Mix all of the ingredients for the sauce in a bowl and set aside.
- Just before you start to cook, dust the tofu pieces with the cornflour.
- Heat a 30cm or 12" frying pan (nonstick) over a high heat, add the cooking oil and fry the tofu on both sides until it is crispy, then remove it and set it aside, draining any excess oil.
- Add the tenderstem broccoli to the pan and stir-fry it for 1 minute.
- Toss in the garlic and ginger, then stir-fry for 30 seconds.
- Add the sauce and cook for 2-3 minutes or until the broccoli stems are tender to your liking.
- Return the tofu to the pan, toss it in the sauce and cook for a final minute to reheat.
Nutrition
Serving: 1 | Calories: 435kcal | Carbohydrates: 21g | Protein: 19g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 28g | Cholesterol: 1mg | Sodium: 1304mg | Fiber: 5g | Sugar: 5g
