Black Pepper Tofu with Broccoli

Name: Black Pepper Tofu with Broccoli and Jasmine Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 20 Grams of Corn starch; 6 Tbsp of Vegetable oil; 2 Piece of Shallots; 4 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Large red chilli; 40 Grams of Spring onion; 2 Tbsp of Olive oil; 5 Grams of Black peppercorns; 20 Grams of Brown sugar; 40 ML of Soy sauce; 30 ML of Rice vinegar; 300 Grams of Broccoli; 150 Grams of Jasmine rice; 1 Tsp of Salt; 300 ML of Water

and Jasmine Rice

Enjoy Hello Chef's version of this Chinese classic!

415 Reviews

Cals 755 · Prot 44 · Carbs 132 · Fat 15

Vegan

30 min

Black Pepper Tofu with Broccoli and Jasmine Rice

Enjoy Hello Chef's version of this Chinese classic!

415 Reviews

Cals 755 · Prot 44 · Carbs 132 · Fat 15

Vegan

Ingredients

Tofu

Firm tofu 9*

300 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*10*11*

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, *10 Wheat, *11 Gluten

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)	3160 / 755
Fats (g)	15.4
of which saturated (g)	2.2
Carbohydrates (g)	132
of which sugars (g)	24.2
Fibers (g)	14.3
Proteins (g)	43.5
Salt (g)	3.6

*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

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.
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 measured water to a pan with a lid.
Bring to a boil over a high heat.
Once boiling, reduce the heat to low and cover.
Cook for 10-12 min or until the water is absorbed and the rice is cooked.
Remove the pan from the heat.
Keep covered until serving.
Before serving, fluff with a fork.

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.

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.

6 Serve

Meanwhile, crush the black peppercorns in a pestle and mortar.
Add the sugar, soy sauce, rice vinegar and 2 tsp of crushed black pepper (spicy!) to the sauce.
Add the crispy tofu and carefully fold until coated.
Serve the Black Pepper Tofu with Broccoli and Jasmine Rice.
Garnish with the remaining spring onion and red chilli (spicy!).