This dish is probably the most simple vegan meal I do. It also happens to be my Boyfriend Pete’s favourite so we have it very regularly! We love the fresh, steamed broccoli texture with a subtle flavour that enhances the vegetables. It’s also very nutritious with tofu being a great protein source and broccoli providing essential vitamins and minerals. It’s also very good value for money, but if you wanted to splash out you could add more exotic vegetables.
- Firm tofu
- Red onion
- Red pepper (optional – we just had one that needed eating)
- Mangetout (optional – we just had some that needed eating)
- Soy sauce
- Rice vinegar
- Sugar syrup (carob syrup)
- Basmati rice
Whilst the rice is cooking, prepare the tofu by pressing out most of the water and cutting into good-sized chunks. Fry this in a fair amount of oil – I prefer to fry in a grapeseed or groundnut oil.
Whilst the tofu is browning, prepare the veg: slice the onions, red pepper, chilli and mange tout and grate or finely dice the garlic and ginger – I have a small josephjoseph tool which grates them. Also prepare the brocolli by cutting into small florets.
Once the tofu has browned and gotten a little crispy, add the onions for about 3-5 minutes, then add all the rest of the veg and fry for 3-5 minutes (apart from the brocolli). Once everything has fried off, add the broccoli, 2 tbsp soy sauce, 1 tsp rice vinegar, 1 tbsp syrup (or more to your taste) and 1 tbsp water. Pop a lid on the wok and steam for about 5-7 minutes or until the broccoli is done.
Serve and eat!
As I said, this dish is nice and simple and that’s why we love it. If your broccoli is fresh then it will be the star of the show and strong flavours can overpower it. However, if you fancy spicing it up a bit more why not try adding:
- 5-spice powder to the tofu,
- Marinated tofu (marinated overnight in soy, rice vinegar, garlic, ginger, chilli),
- Sweet chilli sauce,
- Thai curry paste and/or coconut milk,
- More exotic veg – bok choi or pak choi, Chinese broccoli, choy sum, Chinese water spinach etc.