Pad Kana Tofu (Stir-Fried Chinese Broccoli with Tofu and Garlic)
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Ingredients
- 350 g firm tofu, cubed
- 300 g chinese broccoli (kai lan) or tenderstem broccoli
- 4 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp fish-free oyster sauce
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 227 kcal
- Protein
- 16.4 g
- Carbohydrate
- 5.3 g
- of which sugars
- 2.7 g
- Fat
- 14.6 g
- of which saturates
- 1.9 g
- Fibre
- 3 g
- Salt
- 1.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pat the tofu dry and fry in half the vegetable oil in a wok for 5 minutes until golden on most sides, then set aside.
- 2
Crush the garlic and fry in the rest of the oil for 30 seconds until fragrant.
- 3
Add the chinese broccoli and stir-fry for 3 minutes until just tender.
- 4
Return the tofu to the pan and season with the soy sauce and fish-free oyster sauce.
- 5
Toss everything together for 1 minute and serve with jasmine rice.
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