Purple sprouting broccoli with fermented tofu

  • Side
  • easy
  • 4
  • 15 minutes, plus overnight infusing time for the oil

PT15M

Share recipe

Ingredients

Metric

Imperial

Spring onion oil

1
Begin by making the spring onion oil a day in advance – this will leave you with more than you need but it keeps for months and can be used in a variety of Chinese dishes. Place all the ingredients for the oil into a blender and blitz for 5 minutes – the friction should warm the oil up as it blends, helping the flavours to infuse (but you can also heat the oil up in a saucepan after blitzing if not). Strain the oil through muslin cloth into a bowl in the fridge overnight – to keep the oil really green, set the bowl in another bowl full of ice
2
Place the fermented tofu, Shaoxing wine and caster sugar in a blender (or use a stick blender) and blitz until smooth. Check for seasoning and set aside
  • 100g of fermented tofu (fuyu), available in Asian supermarkets
  • 12g of Shaoxing wine
  • 20g of caster sugar
3
You can cook the broccoli spears using either a barbecue or a very hot griddle pan. Trim the stalks and coat with vegetable oil, then cook until charred and crisp. Place on a serving place and drizzle with the tofu dressing and the spring onion oil. Serve immediately with a drizzle of chilli oil
Share recipe