Black Pepper Tofu with Broccoli

and Jasmine Rice
Enjoy Hello Chef's version of this Chinese classic!
1,205 Reviews
Cals 859 · Prot 47 · Carbs 141 · Fat 19
Vegan
Try Hello Chef Now
30 min
Black Pepper Tofu with Broccoli and Jasmine Rice
Enjoy Hello Chef's version of this Chinese classic!
1,205 Reviews
Cals 859 · Prot 47 · Carbs 141 · Fat 19
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu 9*
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
5 Grams
Brown sugar
20 Grams
Soy sauce 9*
40 ML
Rice vinegar
30 ML
Side
Broccoli
300 Grams
Rice
Jasmine rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Allergens

*9 Soya
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 3594 / 859
Fats (g) 18.9
of which saturated (g) 11.7
Carbohydrates (g) 141
of which sugars (g) 22
Fibers (g) 11
Proteins (g) 47.2
Salt (g) 3.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

Fry tofu

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.
Boil rice

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.
Prep vegetables

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.
Make sauce

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.
Boil broccoli

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.
Serve

6 Serve

Meanwhile, crush the black peppercorns in a pestle and mortar. Add the sugar, soy sauce, rice vinegar and 2/3/4 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!).
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