LEGIT 5min Broccoli plus an inspired Childhood Classic

By Yeung Man Cooking · 15 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C). Pat the tofu dry with a paper towel. Cut it in half, then break it into bite-sized pieces in a mixing bowl. Add a pinch of salt, the turmeric, the Indian black salt and a drizzle of avocado oil, and toss to coat.
2. Spread the tofu on a parchment-lined baking tray and bake for 6 to 7 minutes.
3. Cut the green onions into small batons and chop the vine tomatoes.
4. Heat a sauté pan over medium heat. Add 1 tsp avocado oil, then the tomatoes, and sauté for a few minutes. Season with a pinch of salt and the cane sugar, stir, and cook for a few more minutes, gently crushing the tomatoes with the back of a spatula.
5. Add the water and the green onions. Mix the potato starch with 2 tsp water to make a slurry, then add it to the pan and stir.
6. Add the baked tofu to the pan and stir. Serve with steamed rice.
7. For the broccoli, cut the florets into medium bite-sized pieces.
8. Return the sauté pan to medium heat. Add the avocado oil, then the broccoli, spread it out and sear for 1 minute.
9. Toss the broccoli, add the water and cover the pan immediately. Steam for 45 seconds, taking care not to overcook.
10. Plate the broccoli, season with a pinch of salt and drizzle with the sesame oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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