Okay so this is my second time trying Tofu, the first time I had it in a curry and I really enjoyed the texture but any flavour was masked by the sauce and I wasn’t 100% on what it actually tasted like, I wanted to try it on it’s own so this time I simply fried it with some veg. I’m going to be honest, there really isn’t much flavour to it so you really have to work flavour into it yourself, I did this by using Extra Virgin Olive Oil, lots of Salt and Pepper and my two favourites….Chilli flakes and Garlic! I really enjoyed the combination of the soft garlicky Tofu with the crispy tenderstem, perfect for a quick lunch. I left the noodles out because I wanted to keep it low carb but you could add them in and it would be even nicer! Here’s how to cook my Tofu and Broccoli Stir Fry.
:YOU WILL NEED:
Half a block of Tofu (or more if you want to bulk it up)
Handful of Tenderstem Broccoli
Half and Onion (Sliced)
1 Tbsp Extra Virgin Olive Oil
2 Gloves of Garlic
1 Spring onion (for garnish)
Chilli Flakes (to taste)
Sesame Seeds (or seeds of your choice)
Sprinkle of Cheese (if you’re feeling filthy)
. Heat a wok to a high temperature and add the Oil. Add your Onions and cook until slightly brown but so they still have a bit of crunch. Add the Garlic and cook until softened.
. Add the Tenderstem Broccoli and cook for a few minutes, it still wants to have some bite to it, so don’t let it go soft.
. Add the Tofu and cook until golden brown, add in Salt and Pepper, Chilli Flakes and Sesame Seeds and heat through.
. Once everything is nice and hot, remove from the heat and transfer into a serving bowl, sprinkle with Spring Onion and a bit of finely grated Cheese.