Riverford Wicked Leeks
Braised broccoli with bean curd recipe image

Print Braised broccoli with bean curd

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 & 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 & pepper


  1. Mix the cornflour with 50ml of the stock, then stir in the rice wine or sherry, soy sauce and sesame oil. Set aside.
  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.
  3. Pour in the remaining stock and season. Cover and simmer for 3 minutes or until the broccoli is tender.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes