Crispy Tofu with Broccoli Vegetables

Ingredients

• 450 g tofu
• 6 tbsp soy sauce
• 400 g Broccoli
• 300 g pak choi
• 60 g spring onions (2)
• 4 tbsp sesame oil
• 2 tbsp oyster sauce

Instructions

1. 1.

   Cut the tofu into about 2 cm cubes and place in a bowl.

2. 2.

   Pour soy sauce over the tofu, cover, and let it marinate for 30 minutes.

3. 3.

   Clean, wash, and cut broccoli florets. Peel and finely chop the stalks. Clean, wash, and slice pak choi into strips. Clean, wash, and cut spring onions into rings.

4. 4.

   Heat 3 tbsp sesame oil in a wok over medium heat; stir‑fry the broccoli stalks for 1–2 minutes. Add the florets and cook another 1–2 minutes. Then add pak choi and spring onions, stirring and cooking for 2–3 minutes. Finish with oyster sauce.

5. 5.

   Meanwhile, heat 1 tbsp sesame oil in a pan over medium heat; fry the tofu for 2–3 minutes until golden. Mix the cooked vegetables and tofu together and serve on plates.