Purple sprouting broccoli with fermented tofu
by
- Side
- Easy
- 4
- 15 minutes
PT15M
A classic British vegetable is given a Chinese twist thanks to a trio of dressings in Larkin Cen's simple vegan side dish. The vibrant spring onion and fiery chilli oils are paired with blitzed fermented tofu, which has a salty, slightly sweet and cheesy flavour that provides a creamy finish to the plate.
The spring onion oil needs to be made a day in advance so it has time to strain overnight, but you'll have plenty left over to use in a multitude of other dishes, so it's well worth the wait.
Ingredients
- 2 bunches of purple sprouting broccoli
- 100g of fermented tofu (fuyu) , available in Asian supermarkets
- 12g of Shaoxing wine
- 20g of caster sugar
- vegetable oil, for cooking
- chilli oil, for drizzling
Spring onion oil
- 300g of vegetable oil, or any neutral oil
- 75g of spring onion greens , roughly chopped
- 75g of coriander
Method
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
- 300g of vegetable oil, or any neutral oil
- 75g of spring onion greens , roughly chopped
- 75g of coriander
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
- 2 bunches of purple sprouting broccoli
- vegetable oil, for cooking
- chilli oil, for drizzling
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Purple sprouting broccoli with fermented tofu
