Pressed firm tofu and tender broccoli in a light garlic, ginger and soy sauce.
400 g firm tofu, drained and pressed as its pack directs 400 g broccoli, cut into small florets 3 tbsp soy sauce 2 tbsp cornflour 2 tbsp vegetable oil 2 cloves garlic, finely chopped 1 tsp fresh ginger, finely grated 60 ml water Cut the prepared tofu into even cubes. Pat dry with clean paper and toss with the cornflour. Heat 1 tablespoon oil in a wide pan over medium-high heat. Cook the tofu in a single layer for 8–10 minutes, turning until lightly crisp. Transfer to a clean plate. Add the remaining oil and broccoli to the pan. Stir-fry for 3 minutes, add half the water, cover and cook for a further 3 minutes until the broccoli is tender. Uncover. Add garlic and ginger and stir for 30 seconds. Add the soy sauce and remaining water, return the tofu and toss for 2 minutes until hot throughout. Serve immediately.