Name: Tofu with purple sprouting broccoli and spicy peanut oil
Ingredients: 3 garlic cloves, peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife; ½ tsp cumin seeds; 2 tsp doubanjiang; 25g skin-on raw peanuts, lightly crushed in a mortar; 90ml olive oil; 250g purple sprouting broccoli, or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways; fine sea salt and black pepper; 60g kale, tough stems removed and discarded, the rest roughly chopped; ½ onion, peeled and finely chopped (140g); ¼ tsp ground turmeric; 280g extra-firm tofu, broken into roughly 3-4 cm pieces; 2 tsp soy sauce; ½ tsp toasted sesame oil

Tofu with purple sprouting broccoli and spicy peanut oil

Main Midweek

Serves 2

Prep 10 min

Cook 20 min

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.

Ingredients

3	garlic cloves, peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife
½ tsp	cumin seeds
2 tsp	doubanjiang
25g	skin-on raw peanuts, lightly crushed in a mortar
90ml	olive oil
250g	purple sprouting broccoli, or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways
	fine sea salt and black pepper
60g	kale, tough stems removed and discarded, the rest roughly chopped
½	onion, peeled and finely chopped (140g)
¼ tsp	ground turmeric
280g	extra-firm tofu, broken into roughly 3-4 cm pieces
2 tsp	soy sauce
½ tsp	toasted sesame oil

Method

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.
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.
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.
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.