crispy bean curd and broccoli in plum sauce
Recipe from Vegan Fakeaway by Katy Beskow (Quadrille, £15) Photography © Luke Albert.
Sweet, sticky and oh-so-tasty, this restaurant classic has been given a fresh, vegan makeover. Serve with Extra fried rice or some simple steamed greens.
For the plum sauce
6 ripe plums, stoned and roughly chopped
3 tbsp soft light brown sugar
2 tsp ginger purée
½ tsp dried chilli flakes
½ tsp Chinese five-spice
2 star anise
2 tbsp dark soy sauce
For the bean curd and broccoli
2 tbsp sunflower oil
2 tsp cornflour (cornstarch)
280g (9½oz) block of extra-firm tofu, drained and pressed (see page 14), then sliced into thin, even triangles
1 head of broccoli, broken into even florets
2 spring onions (scallions), finely sliced
small handful of coriander (cilantro) leaves, torn
1 tsp sesame seeds
Tofu requires draining and pressing to give it a firmer texture. See page 14 for detailed instructions on how to do this.
To make the plum sauce, put the plums and brown sugar into a large pan and place over a medium-high heat, then add the ginger purée, chilli flakes, Chinese five-spice and star anise. Simmer for 20 minutes, stirring frequently to avoid burning. After 20 minutes, add 100ml (scant ½ cup) cold water, stir and simmer for a further 10 minutes. Remove from the heat, discard the star anise, then stir through the soy sauce. Use a stick blender to blitz the sauce until smooth and glossy.
Meanwhile, heat the oil in a large wok over a high heat. Scatter the cornflour onto a plate, then dip the tofu triangles into the cornflour, shaking off any excess. Add the tofu triangles to the wok and cook for 4–5 minutes until golden and crisp, then turn over to cook the other side.
Throw in the broccoli florets and stir-fry for a further 2–3 minutes until vibrant.
Pour the smooth plum sauce into the wok and stir-fry for 1 minute until the tofu and broccoli are coated. Remove from the heat and scatter over the spring onions, coriander and sesame seeds. Serve hot.
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