YO's tofu with purple sprouting broccoli and spicy peanut oil

Prep:10minCook:19min

Doubanjiang is a fermented chilli bean sauce from Sichuan. It’s super-salty, savoury and spicy, as well as brilliant at dialling the flavour all the way up to 10. Make more chilli peanut oil than you need for this: it’s great to have around to spoon over all sorts of roast veg, meat and fish, or even just on a couple of fried eggs. This works well on its own or with rice on the side.

Updated at: Tue, 02 Apr 2024 15:29:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories718 kcal (36%)

Total Fat59.8 g (85%)

Carbs21.6 g (8%)

Sugars7.4 g (8%)

Protein25.9 g (52%)

Sodium820.1 mg (41%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3garlic cloves

peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife

½ tspcumin seeds

2 Tbspdoubanjiang

25graw peanuts

skin-on, lightly crushed in a mortar

90mlolive oil

250gpurple sprouting broccoli

or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways

Fine sea salt

black pepper

60gkale

tough stems removed and discarded, v the rest roughly chopped

140gonion

peeled and finely chopped

½ tspground turmeric

280gextra-firm tofu

broken into roughly into 3-4 pieces

2 tspsoy sauce

½ tsproasted sesame oil

Instructions

Step 1

Put the crushed garlic, cumin and doubanjiang in a small heatproof bowl. Put the peanuts and 60ml of the oil in a small pan on a medium heat for five minutes, stirring occasionally, until lightly browned and fragrant. Pour the oil and nuts into the doubanjiang mixture, stir to combine, then set aside.

Step 2

Put the remaining two tablespoons of oil in a large frying pan on a high heat and, once it’s hot, add the broccoli and an eighth of a teaspoon of salt, and stir-fry for four minutes, until the broccoli is nicely charred and almost tender. Add the two lightly bashed garlic cloves, stir-fry for 30 seconds, just until lightly charred, then add the kale and three tablespoons of water, and cook, stirring constantly, over a high heat until the kale wilts and softens. Tip into a bowl, return the pan to the stove and turn down the heat to medium-high.

Step 3

Put two tablespoons of the oil from the peanut chilli oil bowl into the pan, add the chopped onion, turmeric and a quarter-teaspoon of salt, and cook, stirring often, for five minutes, until the onion starts to soften. Turn the heat back up to high, add the tofu, soy sauce and sesame oil, and cook, stirring constantly, for three minutes more, until the tofu has heated through and absorbed the seasoning.

Step 4

Return the kale and broccoli mixture to the pan and fry, stirring, for another minute, just to heat through. Transfer to a large platter, spoon the peanut chilli oil over the top and serve at once.