Black Pepper Tofu with Broccoli

and Jasmine Rice

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vegan
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Instructions

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1 Coat and fry tofu

Chop the tofu into cubes. Turn the cubes in the corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once the 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, halve and slice the shallots. Peel and mince the garlic. Peel and grate the ginger. Chop the red chilli and spring onions. Rinse the broccoli and separate it to 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 10 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 mix well until coated. Serve the black pepper tofu with the broccoli and cooked jasmine rice to the side. Garnish with the remaining spring onion and red chilli.

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 and make sure to crush it with a grinder or pestle and mortar first.

Enjoy Hello Chef's version of the Chinese classic!

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 654 · Prot 38 · Carbs 110 · Fat 12

Dairy-Free

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Sauce

Shallots 2 Pieces
Garlic cloves 4 Pieces
Ginger 30 Grams
Red chilli large 2 Pieces
Spring onion 50 Grams
Olive oil 2 Tbsp
Black peppercorn 10 Grams
Brown sugar 20 Grams
Soy sauce 40 ML
Rice vinegar 30 ML

Side

Broccoli 300 Grams

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML

Enjoy Hello Chef's version of the Chinese classic!

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 654 · Prot 38 · Carbs 110 · Fat 12

Dairy-Free

Instructions

photo

1 Coat and fry tofu

Chop the tofu into cubes. Turn the cubes in the corn starch. Heat a generous amount of oil in a pan over a medium-high heat. Once the 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.

photo

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.

photo

3 Prep vegetables

Meanwhile, peel, halve and slice the shallots. Peel and mince the garlic. Peel and grate the ginger. Chop the red chilli and spring onions. Rinse the broccoli and separate it to florets.

photo

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 10 min, stirring occasionally, until soft.

photo

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.

photo

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 mix well until coated. Serve the black pepper tofu with the broccoli and cooked jasmine rice to the side. Garnish with the remaining spring onion and red chilli.

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 and make sure to crush it with a grinder or pestle and mortar first.

Ingredients

Number of people

Tofu

Firm tofu 500 Grams
Corn starch 20 Grams
Vegetable oil 6 Tbsp

Sauce

Shallots 2 Pieces
Garlic cloves 4 Pieces
Ginger 30 Grams
Red chilli large 2 Pieces
Spring onion 50 Grams
Olive oil 2 Tbsp
Black peppercorn 10 Grams
Brown sugar 20 Grams
Soy sauce 40 ML
Rice vinegar 30 ML

Side

Broccoli 300 Grams

Rice

Jasmine rice 150 Grams
Salt 1 Tsp
Water 350 ML
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