Photo by Abhijit Biswas on Unsplash
Thai-Spiced Stir-Fried Broccoli with Tofu & Coconut Sauce
Broccoli and tofu stir fried with garlic, ginger and chilli, then heated through with coconut milk and tamari.
- 280 g firm tofu
- 350 g broccoli florets
- 1 whole red chilli
- 3 whole garlic clove
- 15 g ginger root
- 200 ml coconut milk
- 20 ml tamari or soy sauce
- 1 whole lime
- 2 tbsp vegetable oil
- 15 g fresh coriander
- 150 g jasmine rice
- 1 tsp fish sauce (optional, omit for strict veg)
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 2cm cubes.
- Step 2
Cook jasmine rice according to packet instructions (usually 15-18 minutes). Set aside.
- Step 3
Heat 15ml oil in a large wok or frying pan over high heat. Add tofu cubes in a single layer and cook 3-4 minutes per side until golden. Remove and set aside.
- Step 4
Add remaining 15ml oil to pan. Stir-fry minced garlic, ginger and sliced red chilli for 1 minute until fragrant.
- Step 5
Add broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
- Step 6
Return tofu to pan. Pour in coconut milk and tamari, stir gently for 2 minutes until heated through.
- Step 7
Finish with fresh lime juice and fresh coriander. Serve over jasmine rice.
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