Stir-Fried Broccoli and Tofu with Cracked Black Peppercorns
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4
Description:
This flavorful, nutritious, and vibrant dish is inspired by the creative genius of Sanjeev Kapoor, one of India’s most renowned chefs. Although I’m not particularly fond of broccoli or tofu, this recipe offers an easy way to appreciate their subtle flavors. In fact, you can swap the broccoli with cauliflower and the tofu with paneer (Indian cottage cheese) if those are more to your taste. Whether you make it with the original ingredients or customize it with substitutes, I’m sure this stir-fried creation will please your taste buds. Perfect for a quick, savory dinner with a fresh twist on Asian-style cooking!
Recipe Category: Soy/Tofu
Keywords: Onions, Beans, Vegetable, Chinese, Asian, Savory, < 60 Mins, Stove Top, Stir Fry
Ingredients:
| Ingredient | Quantity |
|---|---|
| Broccoli florets | 1 head |
| Firm tofu | 200g |
| Fresh ginger, grated | 1 tbsp |
| Garlic cloves, minced | 3-4 cloves |
| Celery stalks, chopped | 1 stalk |
| Spring onions, chopped | 2-3 stalks |
| Black peppercorns, cracked | 8-10 |
| Salt | To taste |
| Soy sauce | 3 tbsp |
| Caster sugar | 1 tsp |
| Fresh lemon juice | 1 tbsp |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 194.7 kcal |
| Fat Content | 12.7 g |
| Saturated Fat Content | 1.7 g |
| Cholesterol Content | 0 mg |
| Sodium Content | 315.1 mg |
| Carbohydrate Content | 16.1 g |
| Fiber Content | 4.5 g |
| Sugar Content | 6.6 g |
| Protein Content | 8.4 g |
Instructions:
-
Prepare the broccoli:
Heat a pot of water on the stove. Once it begins to simmer, add a pinch of salt and toss in the broccoli florets. Allow them to blanch for about 2-3 minutes, just until the florets become tender yet still vibrant green. Drain the broccoli and set it aside. -
Prepare the tofu:
Cut the tofu into small cubes. Press gently to remove any excess moisture and set aside. -
Stir-fry the aromatics:
Heat some oil in a wok or large frying pan over medium heat. Once the oil is hot, toss in the grated ginger and minced garlic. Stir-fry for 2-3 minutes until the ginger and garlic turn golden brown and fragrant, making sure not to burn them. -
Add the vegetables:
Stir in the chopped celery and spring onions, and stir-fry for an additional 3 minutes. This will allow the vegetables to soften and absorb the savory flavors of the ginger and garlic. -
Season the stir-fry:
Pour in the soy sauce, then add the tofu cubes, caster sugar, and salt. Stir well to coat the tofu in the sauce and seasonings. Let it cook for a couple of minutes so that the tofu soaks up the flavors. -
Combine with broccoli:
Add the blanched and drained broccoli florets to the wok. Gently mix everything together, ensuring the broccoli is well-coated in the sauce and all the ingredients are well combined. -
Add the finishing touches:
Squeeze fresh lemon juice over the stir-fry and add the cracked black peppercorns. Stir everything to incorporate, then garnish with additional spring onion greens for a burst of color and freshness. -
Serve and enjoy:
Transfer the stir-fry to a serving plate. Serve hot with your choice of Indian flatbreads such as rotis, naan, or kulcha for a wholesome meal. Don’t forget to offer a prayer for the delicious meal before you dig in!
Tips for Success:
- If you’re substituting ingredients, cauliflower works just as well as broccoli, and paneer can be used in place of tofu for a creamier texture.
- For a more intense flavor, let the ginger and garlic cook for a minute longer to enhance their aromas.
- Adjust the amount of soy sauce depending on how salty you prefer your dishes, and feel free to add a pinch of chili flakes if you want to spice things up.
- This dish can easily be made vegan by ensuring the soy sauce is free from any non-vegan ingredients.
Whether you’re a tofu lover or a novice looking for a simple yet satisfying stir-fry, this recipe is a must-try for a delicious and nutritious meal! Enjoy!
