GARLIC TOFU WITH SPICY COCONUT VEGETABLES
PREP AND COOK: 25 MINS
• 1 bunch broccolini (200g)
• 1 bunch gai lan (Chinese
• 2 x 300g packets firm tofu • ½ cup cornflour
• 2 tsps garlic powder
• ¼ cup vegetable oil
• 150g snow peas, trimmed • ½ cup coconut milk
• 1 tblsp fish sauce
• 1 long red chilli, thinly
• 1 cup fresh Thai basil leaves
1 Cut broccolini crossways in half. Separate heads from stems. Trim gai lan and cut crossways into thirds. Separate leaves and stems.
2 Cut tofu into 4cm pieces. Toss tofu, in four batches, in combined cornflour and garlic powder seasoned with salt and pepper.
3 Heat 2 tblsps of the oil in a large wok over a high heat. Add tofu in two batches. Cook, turning occasionally, for about 5 minutes, or until golden brown. Drain on absorbent kitchen paper.
4 Heat remaining oil in same hot wok over a high heat. Add broccolini stems and gai lan stems. Stir-fry for about 2 minutes, or until just tender. Add broccolini heads and gai lan leaves with snow peas. Stir-fry for about 2 minutes, or until just tender.
5 Add combined milk, sauce and chilli. Stir-fry for a further 1 minute, or until hot. Stir in half the basil.
6 Serve with tofu and remaining basil.