Serves 2-3
Ingredients
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2 garlic cloves
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4 tbsp olive oil, plus extra to drizzle
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2 tbsp hot broadbean paste
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1 tsp ground cumin
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2 tsp soy sauce
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0.5 tsp sesame oil
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0.5 onion, finely chopped
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250g purple sprouting/tenderstem broccoli, cut into 5cm pieces, thick stalks cut in half lengthways
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200g cavolo nero, tough stalks removed and roughly chopped
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280g extra-firm tofu, broken into 3-4cm pieces
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Fine sea salt
Method
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Put 2 tbsp of olive oil into a large wok and, once hot, add the broccoli and stir-fry for four to five minutes, until nicely charred and almost tender. Add the two chopped cloves of garlic and stir-fry for 30 seconds, just until lightly charred, then add the cavolo nero and three tablespoons for water and cook, stirring, on a high heat until the cavolo nero wilts. Tip into a bowl, return the pan to the stove and turn down the heat to medium.
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Put 2 tablespoons of olive oil in the pan, add the onion and a 1/4 teaspoon of salt and cook, stirring often, for five minutes until the onion starts to soften. Turn the heat back up to high, add the tofu, soy sauce, cumin, sesame seed oil and hot broadbean paste, and cook, stirring for three minutes more until the tofu has heated through and adsorbed all the seasoning.
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Return the cavolo nero and broccoli mixture to the pan and fry, stirring, for another minutes or so, just to heat through.
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Serve with noodles and crispy fried chilli (found at all good Chinese supermarkets).