Sichuan-Style Firecracker Tofu and Greens Stir-Fry
Crispy cornflour tofu stir-fried with broccoli and red pepper, tossed in soy, vinegar, maple, chilli and ginger sauce.
- 300 g Firm tofu
- 150 g Broccoli florets
- 1 unit Red pepper
- 3 stalks Spring onions
- 2 tbsp Soy sauce (low sodium)
- 1 tbsp Rice vinegar
- 2 tsp Maple syrup
- 1 tsp Chilli flakes
- 15 g Ginger, fresh
- 15 g Cornflour
- 20 ml Rapeseed oil
- 100 g Brown rice (uncooked)
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Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to package instructions. Keep warm.
- Step 2
Press the tofu firmly to remove excess water, then chop into 2cm cubes. Toss the tofu cubes with cornflour, a pinch of salt, and pepper.
- Step 3
Prepare the sauce: Whisk together soy sauce, rice vinegar, maple syrup, chilli flakes, and finely grated ginger.
- Step 4
Heat 10ml of rapeseed oil in a wok or large frying pan over high heat. Add the tofu cubes and stir-fry for 6-8 minutes until golden brown and crispy on all sides. Remove from the wok and set aside.
- Step 5
Add the remaining 10ml of oil to the wok. Add the broccoli and sliced red pepper. Stir-fry for 3-4 minutes until bright green and slightly tender-crisp.
- Step 6
Return the crispy tofu to the wok. Pour the sauce mixture over the tofu and vegetables. Toss quickly for 1-2 minutes until the sauce thickens and coats everything evenly.
- Step 7
Stir in the sliced spring onions just before serving.
- Step 8
Serve the stir-fry immediately over the cooked brown rice.
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