Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3594 / 859
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
2 Boil rice
Add the rice, salt and the measuredwater 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.
3 Prep vegetables
Meanwhile, peel and slice the shallots. Peel and grate the garlic and ginger. Chop the redchilli and spring onions. Rinse the broccoli and separate it into florets.
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.
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.
Meanwhile, crush the black peppercorns in a pestle and mortar. Add the sugar, soy sauce, rice vinegar and 2/3/4 tsp of crushed blackpepper(spicy!) to the sauce. Add the crispy tofu and carefully fold until coated. Serve the blackpeppertofu with the broccoli and jasmine rice. Garnish with the remaining spring onion and redchilli(spicy!).