Vegetarian Recipes - Tofu and Broccoli with Fried Shallots Recipe

Ingredients

• 500g/1 1/4lb block of firm tofu, drained

• 45ml/3 tbsp kecap manis

• 30ml/2 tbsp sweet chili sauce

• 45ml/3 tbsp soy sauce

• 5ml/1 tsp sesame oil

• 5ml/1 tsp finely grated fresh root ginger

• 400g/14oz tender stem broccoli, halved lengthways

• 45ml/3 tbsp roughly chopped coriander (cilantro), and 30ml/2 tbsp toasted sesame seeds, to garnish

Serves 4

---

Method:

1. Make the crispy shallots. Add the shallot rings to a wok one-third full of hot oil, then lower the heat and stir constantly until crisp. Lift out and spread on kitchen paper to drain.

2. Cut the tofu into 4 triangular pieces: slice the block in half width ways, then diagonally. Place in a heatproof dish.

3. In a small bowl, combine the kecap manis, chili sauce, soy sauce, sesame oil and ginger, then pour over the tofu. Leave the tofu to marinate for at least 30 minutes, turning occasionally.

4. Place the broccoli on a heatproof plate and place on a trivet or steamer rack in the wok. Cover and steam for 4-5 minutes, until just tender. Remove and keep warm.

5. Place the dish of tofu on the trivet or steamer rack in the wok. cover and steam for 4-5 minutes. Divide the broccoli among four warmed serving plates and top each one with a triangle of tofu.

6. Spoon the remaining juices over the tofu and broccoli, then sprinkle with the coriander and toasted sesame seeds. Serve immediately with steamed white rice or noodles.

Note: This meltingly tender tofu flavored with spices and served with broccoli makes a perfect lunch. To give the recipe that little bit extra deep-fry some crispy shallots to serve on the side if you like.