Pic of Braised broccoli with bean curd

Braised broccoli with bean curd

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Vegetarian mains

Braised broccoli with bean curd

Main Serves 4 20 min
There's a lot of tofu (or bean curd) in our neck of the woods because of our proximity to Totnes and its New Age lifestyle. It can be a bit plain on its own, but tofu absorbs other flavours brilliantly. Whether you circle dance or not, this makes a great light dinner.


  • 1½ tsp cornflour
  • 150 ml vegetable stock
  • 1 tbsp rice wine or sherry
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp sunflower oil
  • 2 garlic cloves, chopped
  • 2cm fresh ginger, grated
  • 1 chilli, finely chopped
  • 350g broccoli, broken into florets, stems peeled and cut into batons
  • 1 red onion or 3 spring onions, chopped
  • 250g firm tofu (bean curd), cut into cubes
  • 1 tsp sesame seeds, toasted in a dry frying pan
  • salt and pepper


Prep time: 10 min
Cooking time: 10 min
  • Step 1

    Mix the cornflour with 50ml of the stock, then stir in the rice wine or sherry, soy sauce and sesame oil. Set aside.
  • Step 2

    Heat the sunflower oil in a wok, then add the garlic, ginger and chilli and stir-fry for 30 seconds. Add the broccoli and onion and stir-fry for a minute.
  • Step 3

    Pour in the remaining stock and season. Cover and simmer for 3 minutes or until the broccoli is tender.
  • Step 4

    Remove the broccoli from the wok. Add the tofu to the wok, along with the cornflour mixture and heat through for 1 minute. Return the broccoli to the pan, adjust the seasoning and heat through. Serve sprinkled with the sesame seeds.

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