If you’re looking for big, bold flavours, this ginger-, soy- and honey-glazed tofu ticks all the boxes. Tofu has a great texture and absorbs flavours around it brilliantly, but you could also use chicken or salmon. Never throw the broccoli stalk away – it has loads of crunch and is perfect in stir-fries.
300g pack smoked tofu
1 tbsp soy sauce
200g broccoli
150g shiitake mushrooms
50g cornflour
1 tbsp vegetable or sunflower oil
2cm piece of fresh ginger, finely grated
2 garlic cloves, finely grated
2 tbsp soy sauce
1 tbsp honey
2 tbsp fresh orange juice
1 tbsp tomato purée
1 tsp sesame oil
120ml water
A pinch of white pepper
2 tbsp toasted sesame seeds
Shredded spring onions
1. Cut the tofu block in half, cut each half into 2 logs and then cut each of these into 3 or 4 pieces so you have even-sized chunks. Put these into a shallow bowl and trickle over the soy sauce. Leave to marinate for a few minutes, then turn the pieces so they soak up as much soy as possible.
2. While the tofu is marinating, prepare your stir-fry sauce. Combine all the ingredients in a small bowl and mix well. Set aside.
3. Cut the broccoli into small florets and thinly slice the stalks. To prepare the shiitake, remove the stalks and halve the mushrooms. Set the veg side.
4. Put the cornflour into a shallow dish. Dip each piece of tofu into the cornflour, turning to ensure all sides are coated.
5. Place a large non-stick frying pan over a high heat. When it is hot, add the oil and then carefully add the tofu pieces. Cook them for around 5 minutes, turning as necessary, until golden brown and crisp on all sides. Remove the tofu from the pan with a slotted spoon and place it on a plate. Set aside until needed.
6. Toss the broccoli florets and stalk into the pan and cook for 2 minutes, adding a splash of water if needed. Then add the shiitake mushrooms and stir-fry sauce and cook for 1–2 minutes or until the sauce begins to thicken a little. Add the tofu back to the pan and heat through for a minute or so.
7. Serve straight away, sprinkled with sesame seeds and finished with shredded spring onion, with rice or noodles.