Name: Marinated tofu and broccoli with crispy fried shallots
Yield: Serves 4
Ingredients: 500 g/1¼ lb firm tofu, drained; 45 ml/3 tbsp kecap manis; 30 ml/2 tbsp sweet chilli sauce; 45 ml/3 tbsp light soy sauce; 400 g/14 oz tenderstem broccoli, halved lengthways; 30 ml/2 tbsp crispy fried shallots; 30 ml/2 tbsp toasted sesame seeds; 45 ml/3 tbsp roughly chopped coriander (cilantro); 5 ml/1 tsp sesame oil; 5 ml/1 tsp finely grated fresh root ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

This meltingly tender tofu flavoured with a fragrant blend of spices and served with young stems of broccoli makes a perfect light supper or lunch. You can buy the crispy fried shallots from Asian supermarkets, but they are very easy to make yourself.

Ingredients

500 g/1¼ lb firm tofu, drained
45 ml/3

Supper
Lunch
Vegetarian

Method

Cut the tofu into 4 triangular pieces: slice the block in half widthways, then diagonally. Place in a heatproof dish.
In a small bowl, combine the kecap manis, chilli sauce, soy sauce, sesame oil and ginger, then pour over the tofu. Leave the tofu to marinate for at least 30 minutes, turning occasionally.
Place the broccoli on a heatproof plate and place

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