Stir-Fried Tofu and Broccoli in Black Pepper Sauce
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Ingredients
- 400 g firm tofu, cubed
- 250 g broccoli, cut into florets
- 4 garlic cloves
- 2 tsp black pepper, coarsely ground
- 3 tbsp soy sauce
- 1 tsp palm sugar
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 246 kcal
- Protein
- 18.2 g
- Carbohydrate
- 6.1 g
- of which sugars
- 2.8 g
- Fat
- 15.6 g
- of which saturates
- 2 g
- Fibre
- 3.1 g
- Salt
- 1.94 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
Blanch the broccoli in boiling water for 2 minutes, then drain.
- 3
Crush the garlic and fry in the rest of the oil for 30 seconds until fragrant.
- 4
Add the black pepper and broccoli and stir-fry for 2 minutes.
- 5
Return the tofu to the pan and season with the soy sauce and palm sugar.
- 6
Toss everything together for 1 minute and serve with jasmine rice.
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