Bowl of Chile-Bean-Sauce Broccoli with Torn Tofu

Broccoli with Chile-Bean Sauce and Tofu

Serves 2-3 or more, as part of a meal, or 1 as the whole meal itself

2 cloves garlic, chopped

1 small chunk of ginger, grated or chopped: about 1/2 teaspoons worth, or to taste

2 green onions, thinly sliced, or 1/2 small leek, thinly sliced, or other onion such as shallot, red, yellow or white onion

1 teaspoon vegetable or peanut oil

1 small head of broccoli, stem cut into bite sized pieces, florets separated and cut bite-sized, too

1/2 teaspoon mild paprika, preferably the smoked type (pimenton)

Sprinkle (big pinch) Chinese 5-spice powder

1-2 tablespoons mild miso or 1 sachet of instant miso soup

1 1/2 cups chicken broth or water

1-2 tablespoons Chinese Chile Bean Sauce (hot bean sauce)

1 tablespoon tamarind chutney (Indian) or tamarind paste+1/2 teaspoon sugar, or hoisin sauce+dash vinegar

6-8 ounces (175-225 g) firmish tofu, torn into chunks

Drizzle of sesame oil

1 tablespoon chopped cilantro/coriander leaves

Extra hot sauce such as garlic-chile or siracha, to taste

In a heavy nonstick frying pan or wok quickly stir fry the garlic, ginger, and green onions/leek/onions in the vegetable oil until aromatic, then add the broccoli and cook a few minutes (should still be crunchy and raw-ish).

Sprinkle with the paprika and five spice, cook and stir fry a minute or two, then add the miso and broth or water. Stir together, cover, and cook a few minutes only until the broccoli is crunchy-tender.

Add chile bean sauce (hot bean sauce), tamarind chutney or hoisin sauce, and tofu. Season to taste with soy sauce and extra hot sauce if desired/to taste, and serve drizzled with sesame oil and sprinkled with cilantro/coriander leaves.

Leftovers are terrific served with noodles, and a sprinkling of chopped peanuts.

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