1/2 a block of firm tofu
1/3 cup cornflour
1 bunch of broccolini, cut into thirds
2 spring onions
1 tsp minced ginger
2 garlic cloves, minced
3/4 cup vegetable stock
2 tbsp soy sauce
2 tbsp maple syrup
1/2 tsp chili flakes
2 tbsp rice wine vinegar
1 tspn sesame oil
1 tbsp cornflour
Oil for frying (canola)
Salt to taste
Toasted sesame seeds
METHOD
Wrap the tofu in a few paper towels and placeon a plate. Place a second plate on top to squeeze out any unwanted liquid. Let stand for 30 mins or so, replacing the paper towels if needed.
Thinly slice the spring onions and separate green and white parts. Add white parts of the spring onions, stock, soy sauce, maple syrup, chili , vinegar, sesame oil, and 1 tbsp corndlour and whisk gently to combine to make the sauce.
Cut the tofu into bite-size cubes and transfer to a large bowl. Sprinkle with approx 1/2 teaspoon salt, drizzle with 1 tbsp n oil, and gently toss the tofu to coat. Sprinkle with about 1/3 cup cornstarch and gently toss until tofu is coated. Arrange on baking paper covered baking tray and and drizzle wiith a little oil oil.
In an airfryer bake the tofu at 200Cfor about 12 mins each side, turning halfway through, until light brown and crisp, Alternatively bake in an oven at 220C for about 15 mins per side.
While the tofu is cooking, heat some oil in a large frying pan. Add the broccolini, season with salt, and cook, stirring frequently, for 4 to 5 minutes. Transfe to a plate.
Pour the sauce into the frying pan. Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, approx 4 mins. Add the broccolini and tofu and toss to coat in sauce. When serving, dress with green parts of the spring onions and sesame seeds.
Serve with rice.
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