Tofu braised with greens

Name: Tofu braised with greens
Yield: 6
Ingredients: 800 g Firm tofu, well dried on paper towel, then broken into large bite-sized pieces (Main); 2 Garlic cloves, thinly sliced; 1 piece Ginger, 3cm long, peeled and thinly sliced; 4 Tbsp Naturally brewed soy sauce, use Japanese; 1 cup Vegetable stock, I used the Rapunzel brand of powdered organic vegetable stock; 4 Spring onions, sliced 3cm; 3 Baby bok choy, any damaged leaves removed, bok choy quartered lengthways (Main); 150 g Sweet stem broccoli, stalk ends trimmed; 2 Tbsp Sesame oil; 1 handful Coriander sprigs; 1 Red chilli, thinly sliced; 1 cup Sweet chilli sauce, for serving

for 6 people

Tam West

Ray McVinnie

Chef and food writer

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This has little resemblance to any traditional Chinese dish, I just like the flavours and creamy and crunchy textures.

Ingredients

800 g	Firm tofu, well dried on paper towel, then broken into large bite-sized pieces (Main)
2	Garlic cloves, thinly sliced
1 piece	Ginger, 3cm long, peeled and thinly sliced
4 Tbsp	Naturally brewed soy sauce, use Japanese
1 cup	Vegetable stock, I used the Rapunzel brand of powdered organic vegetable stock
4	Spring onions, sliced 3cm
3	Baby bok choy, any damaged leaves removed, bok choy quartered lengthways (Main)
150 g	Sweet stem broccoli, stalk ends trimmed
2 Tbsp	Sesame oil
1 handful	Coriander sprigs
1	Red chilli, thinly sliced
1 cup	Sweet chilli sauce, for serving

Directions

Heat a wok or deep frying pan over moderate heat and add the tofu, garlic, ginger, soy sauce and stock. Bring to the boil and sprinkle the spring onions over everything. Add the bok choy and broccoli in an even layer. Cover and simmer for 15 minutes.
Uncover and serve drizzled with the sesame oil and sprinkled with the coriander and chilli. Serve sweet chilli sauce on the side. Good with rice or noodles.