Chilli & Peanut Crisp Tofu & Broccoli

A chilli & peanut take on crisp tofu & broccoli, with measured ingredients and an easy-to-follow method.

Ingredients

• 400 g firm tofu, drained
• 400 g broccoli, small florets
• 1 red pepper, sliced
• 2 tbsp cornflour
• 2 tbsp neutral oil
• 60 ml water
• 2 tbsp peanut butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1/4 tsp chilli flakes
• 3 tbsp warm water

Method

1. Press tofu gently in a clean towel for 10 minutes. Cut into 2 cm cubes and toss with cornflour.
2. Whisk the peanut butter, soy sauce, lime juice, chilli and warm water until pourable.
3. Heat 1 tbsp oil over medium-high heat in a non-stick pan. Fry tofu 7-9 minutes, turning, until golden. Transfer to plate.
4. Add remaining oil, broccoli and pepper. Stir-fry 3 minutes. Add water, cover and steam 3 minutes until just tender.
5. Uncover, lower heat and add tofu and seasoning mixture. Toss 2 minutes, adding water if needed. Add any reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.