Tofu with Purple Sprouting Broccoli and Spicy Peanut Oil

dinner · ⏱ 30 min · 2 portions · 14.0 g carbs / portion · vegetarian · allergens: crustaceans, gluten, mustard, peanut, sesame, soy

v5 · rb0e705f985 20260727Z1751 3 pieces garlic 25 g peanut 90 ml olive oil sea salt to taste 60 g kale 🌀 mix garlic, cumin and doubanjiang 🔥 ⏱ 5 min roast peanuts in olive oil, stirring until lightly browned and fragrant ⏳ pour peanut oil and nuts into doubanjiang mixture and stir to combine, then set aside 🌀 ⏱ 4 min stir-fry purple sprouting broccoli in hot oil until nicely charred and almost tender 🌀 stir-fry lightly bashed garlic for 30 sec until lightly charred 🍳 cook kale with water over high heat, stirring constantly, until wilted and softened 🍳 ⏱ 5 min fry onion with turmeric and salt until onion starts to soften 🍳 ⏱ 3 min cook tofu with soy sauce and sesame oil over high heat, stirring constantly, until heated through 🍳 ⏱ 1 min return kale and broccoli mixture and fry together to heat through 🍽 transfer to a large platter, spoon the spicy peanut oil over the top and serve at once Tofu Broccoli 🎉 ½ tsp cumin 2 tsp doubanjiang 250 g broccoli black pepper to taste 0.25 pieces onion ¼ tsp turmeric 280 g tofu 2 tsp soy sauce ½ tsp sesame oil cumin, doubanjiang broccoli, black pepper kale onion, turmeric tofu, soy sauce, sesame oil
http://flowcooking.food/en-us/recipe/489/tofu-with-purple-sprouting-broccoli-and-spicy-peanut-oil/