Ginger-Garlic Tofu Stir-Fry with Greens

Serves 2-3

Time 35 minutes

Ingredients

400g firm tofu, drained and pressed dry

1 tbsp cornflour 

2 tbsp extra virgin olive oil, divided

1 thumb-sized piece fresh ginger, finely grated

2 cloves garlic, thinly sliced

1 small red chilli, finely chopped

1 bunch broccolini, cut into bite-sized lengths

2 cups gai lan (Chinese broccoli) leaves

½ cup edamame (I usually use frozen for ease)

1 tbsp tamari or reduced-salt soy sauce

2 tsp rice vinegar 

1 tsp honey 

1 tsp toasted sesame oil 

1 tbsp roasted cashews, roughly chopped

Fresh coriander & Thai basil leaves, to serve

1 cup cooked brown basmati rice

½ tsp sesame seeds

1 spring onion, finely sliced

Method

Cut the tofu into cubes and toss with the cornflour, a pinch of salt and pepper. Heat 1½ tbsp EVOO in a large non-stick wok or pan. Fry the tofu until golden and crisp on all sides. Remove and set aside on a plate.

In the same pan, add the remaining ½ tbsp EVOO. Sauté the ginger, garlic and chilli for about 30 seconds until fragrant — don’t let them burn.

Toss in the broccolini and a splash of water; cover for 1–2 minutes to lightly steam. Add gai lan and edamame and stir-fry until just tender but still bright green.

In a small bowl, mix tamari, vinegar and honey. Pour into the pan and toss everything together. Return the tofu and cook another minute so the sauce lightly coats and caramelises.

Cook rice according to packet instructions.

Spoon the rice into bowls, top with the ginger-garlic tofu and greens. Drizzle with a few drops of toasted sesame oil and scatter over chopped cashews, spring onion, and herbs.