Black Pepper Tofu with Broccoli

and Jasmine Rice
Enjoy Hello Chef's version of this Chinese classic!
Cals 574 · Prot 27 · Carbs 105 · Fat 9
Vegan
Calorie smart
Try Hello Chef Now
30 min
photo
Enjoy Hello Chef's version of this Chinese classic!
Cals 574 · Prot 27 · Carbs 105 · Fat 9
Vegan
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu
500 Grams
Corn starch
20 Grams
Vegetable oil
6 Tbsp
Sauce
Shallots
2 Piece
Garlic cloves
4 Piece
Ginger
30 Grams
Large red chilli
1 Piece
Spring onion
40 Grams
Olive oil
2 Tbsp
Black peppercorns
10 Grams
Brown sugar
20 Grams
Soy sauce
40 ML
Rice vinegar
30 ML
Side
Broccoli
300 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Tips for fussy eaters

Serve some of the crispy tofu cubes separately without the sauce.

Pro tip

This dish is called black pepper tofu for a reason. Use lots of pepper - make sure to crush it with a grinder or pestle and mortar first.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Fry tofu

Chop the tofu into large cubes. Carefully turn the cubes in the corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once hot, add the coated tofu cubes and fry them for 10 min, turning occasionally, until crisp and golden. Once crisp, transfer the tofu to kitchen paper. Reserve the pan.
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2 Boil rice

Add the rice, salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
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3 Prep vegetables

Meanwhile, peel and slice the shallots. Peel and grate the garlic and ginger. Chop the red chilli and spring onions. Rinse the broccoli and separate it into florets.
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4 Make sauce

Return the reserved pan to a low heat with a drizzle of oil. Add the shallots, garlic, ginger, chilli (spicy!) and spring onion (reserve some of the chilli and spring onion for garnish). Cook for 5 min, stirring occasionally, until soft.
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5 Boil broccoli

Meanwhile, bring a pot of lightly salted water to the boil and add the broccoli. Boil for 5 min or until tender. Drain.
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6 Serve

Crush the black peppercorns in a pestle and mortar. Add the sugar, soy sauce, rice vinegar and 4/6/8 tsp of crushed black pepper (spicy!) to the sauce. Add the crispy tofu and carefully fold until coated. Serve the black pepper tofu with the broccoli and jasmine rice. Garnish with the remaining spring onion and red chilli (spicy!).

Tips for fussy eaters

Serve some of the crispy tofu cubes separately without the sauce.

Pro tip

This dish is called black pepper tofu for a reason. Use lots of pepper - make sure to crush it with a grinder or pestle and mortar first.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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