Spicy broccoli and beancurd recipe


  • 300 gr broccoli
  • 250 gr firm tofu 
  • 2 cloves garlic
  • 3 cloves shallot
  • ½ medium sized tomato
  • ¼ cup (30 gr) green chili – thai’s bird eye
  • 1 cm ginger
  • 1 tablespoon light soy sauce
  • 2 tablespoons cooking oil  
  • 2 tablespoons water


  • Wash broccoli under running water for 2 minutes and cut into bite –sized florets. Soak them with salted water in a bowl for 10 – 15 minutes (optional) 
  • Into the bowl of food processor, add garlic, shallot, tomato, chili and ginger. Pulse until roughly chopped – about 5 seconds. Set aside. If the old method of mortal and pestle is used, pound away for 3 minutes or less.
  • Cut tofu into cubes and fry in non-stick pan with a bit of oil. Brown all sides and pat dry with paper towel.
  • Heat cooking oil in a wok. Fry the chopped ingredients till fragrant in medium heat – about 5 minutes. 
  • Stir in broccoli and fried tofu. Season with soy sauce.  Mix well.
  • Add water and lower the heat. Cover and simmer for 10 minutes. 
  • Serve warm with steam rice or noodles.