Make this dish if you want to learn why Chinese food tastes so darn good — a few magic ingredients make for a sweet, spicy, slightly tangy slice of heaven. You’ll also learn why double-frozen tofu is the secret to meaty textures!
You will need
Serves 2
- 500g firm tofu, double frozen and thawed
- 250g broccoli, broken into florets
- 2 1/2 tablespoons vegetable oil
- Steamed rice, to serve
- 2 teaspoons sesame oil
Tso’s marinade
- 1 tablespoons Shaoxing rice wine
- 1 teaspoon sesame oil
- 1/4 teaspoon liquid smoke
Tso’s coating
- 1/4 cup cornflour
- 1/2 teaspoon dried sage
- 1/4 teaspoons garlic powder
- 1/4 teaspoon ground white pepper
- Pinch of MSG
Tso’s sauce
- 2 spring onions, sliced, white and green parts separated
- 1 tablespoons Sambal Olek (or chilli paste)
- 2 vegan chicken-style stock cubes
- 55g soft brown sugar
- 1 tablespoon dark soy sauce
- 2 teaspoons Maggi seasoning (or more soy sauce)
- 1 teaspoon rice wine vinegar
Recipe: Zacchary Bird
Directions
Step 1
Wrap the tofu in a paper towel and press under a heavy weight (like the crushing disappointment of your ancestors watching you veganise their recipes – or, a large saucepan) for 20 minutes.
Step 2
Combine the marinade ingredients and 2 teaspoons of water in a large bowl.
Place the coating ingredients in a small bowl and mix well.
Step 3
Cut the tofu into 2.5 cm cubes and add them to the marinade, tossing until the tofu is coated. Set aside to soak for 5 minutes before tossing in the coating mixture
Step 4
Blanch the broccoli in boiling water for 60 seconds to keep the green colour vibrant. Rinse under cool water to stop the cooking process and set aside.
Step 5
In a large frying pan, heat 2 tablespoons of the vegetable oil until simmering and add the coated tofu pieces. Fry, tossing occasionally, for 10 minutes until all sides are crispy, then remove to a bowl.
Step 6
To make the sauce, heat the remaining oil in a large frying pan over medium heat. Add the white spring onion and cook for about 2 minutes, until fragrant, then add the chilli paste, stock cubes, brown sugar, soy sauce, seasoning, vinegar and 125 ml (1⁄2 cup) of water. Simmer until the sauce starts to thicken, then quickly toss through the tofu to coat and stir through the broccoli.
Step 7
Serve on rice, drizzling the sesame oil on top and scattering over the green spring onion to garnish.
Hot tip!
Tofu can be made chewier and meatier before you even open the packet. The tiny pockets of water in tofu expand when frozen, widening the ‘pores’ for flavour to seep into.
To do this, keep your tofu in its packet (or in water if it’s homemade), then freeze overnight. Fully thaw the tofu when you’re ready to use it (in boiling water, the microwave, the bench, a long hot bath together), then crack the packet, press out the excess liquid, and it’s ready for maximal absorption of flavour.
Firm or medium tofu in particular, really starts to evolve after the freezing and thawing process. It becomes spongy and chewier – working perfectly in chicken-inspired recipes. Freezing and thawing this tofu a second time creates an edible soy-based sponge that’s even better prepared for drinking up delicious marinades.
Recipe: Zacchary Bird
More comfort food
Directions
15 mins to prep
15 mins to cook
Step 1
Wrap the tofu in a paper towel and press under a heavy weight (like the crushing disappointment of your ancestors watching you veganise their recipes – or, a large saucepan) for 20 minutes.
Step 2
Combine the marinade ingredients and 2 teaspoons of water in a large bowl.
Place the coating ingredients in a small bowl and mix well.
Step 3
Cut the tofu into 2.5 cm cubes and add them to the marinade, tossing until the tofu is coated. Set aside to soak for 5 minutes before tossing in the coating mixture
Step 4
Blanch the broccoli in boiling water for 60 seconds to keep the green colour vibrant. Rinse under cool water to stop the cooking process and set aside.
Step 5
In a large frying pan, heat 2 tablespoons of the vegetable oil until simmering and add the coated tofu pieces. Fry, tossing occasionally, for 10 minutes until all sides are crispy, then remove to a bowl.
Step 6
To make the sauce, heat the remaining oil in a large frying pan over medium heat. Add the white spring onion and cook for about 2 minutes, until fragrant, then add the chilli paste, stock cubes, brown sugar, soy sauce, seasoning, vinegar and 125 ml (1⁄2 cup) of water. Simmer until the sauce starts to thicken, then quickly toss through the tofu to coat and stir through the broccoli.
Step 7
Serve on rice, drizzling the sesame oil on top and scattering over the green spring onion to garnish.
Hot tip!
Tofu can be made chewier and meatier before you even open the packet. The tiny pockets of water in tofu expand when frozen, widening the ‘pores’ for flavour to seep into.
To do this, keep your tofu in its packet (or in water if it’s homemade), then freeze overnight. Fully thaw the tofu when you’re ready to use it (in boiling water, the microwave, the bench, a long hot bath together), then crack the packet, press out the excess liquid, and it’s ready for maximal absorption of flavour.
Firm or medium tofu in particular, really starts to evolve after the freezing and thawing process. It becomes spongy and chewier – working perfectly in chicken-inspired recipes. Freezing and thawing this tofu a second time creates an edible soy-based sponge that’s even better prepared for drinking up delicious marinades.
You will need
Serves 2
- 500g firm tofu, double frozen and thawed
- 250g broccoli, broken into florets
- 2 1/2 tablespoons vegetable oil
- Steamed rice, to serve
- 2 teaspoons sesame oil
Tso’s marinade
- 1 tablespoons Shaoxing rice wine
- 1 teaspoon sesame oil
- 1/4 teaspoon liquid smoke
Tso’s coating
- 1/4 cup cornflour
- 1/2 teaspoon dried sage
- 1/4 teaspoons garlic powder
- 1/4 teaspoon ground white pepper
- Pinch of MSG
Tso’s sauce
- 2 spring onions, sliced, white and green parts separated
- 1 tablespoons Sambal Olek (or chilli paste)
- 2 vegan chicken-style stock cubes
- 55g soft brown sugar
- 1 tablespoon dark soy sauce
- 2 teaspoons Maggi seasoning (or more soy sauce)
- 1 teaspoon rice wine vinegar