Healthy Beancurd with Broccoli

Although beancurd is a very nutritious food, on its own it is naturally quite bland in taste. But, most emphatically, it does not have to remain bland. Here it is paired with some assertive spices and robustly flavoured broccoli for a colourful vegetable dish that is anything but bland. It may serve as a main course or an alternative vegetable side dish.


  • 450 g (1 lb) fresh broccoli
  • 450 g (1 lb) firm fresh beancurd
  • 400 ml (14 fl oz) groundnut oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons coarsely chopped garlic
  • 3 tablespoons thinly sliced shallots
  • 1 tablespoonShaoxing rice wine or dry sherry
  • 1 tablespoonlight soy sauce
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons water
  • 1 tablespoonsesame oil


Separate the broccoli heads into small florets; then peel and slice the stems. Blanch the broccoli pieces in a large pan of boiling salted water for 3 minutes and then immerse them in cold water. Drain thoroughly. Drain the beancurd thoroughly, then set it on kitchen paper and continue to drain for 15 minutes. Gently cut the beancurd into 2.5-cm (1-in) pieces.

Heat the oil in a wok until it is hot and deep-fry the beancurd in two batches. When each batch is lightly browned, remove and drain it well on kitchen paper.

Drain off all but 1 tablespoon of the oil from the wok. Re-heat the wok and, when it is hot, add the salt, pepper, garlic and shallots and stir-fry for 30 seconds. Then add the broccoli, Shaoxing rice wine or dry sherry, soy sauces, and sugar and stir-fry for 1 minute. Now add the water, cover, reduce the heat and simmer for 5 minutes. Return the beancurd to the wok and heat through. Add the sesame oil, transfer to a warm serving dish and serve at once.