Broccoli is my spring time favourite vegetable, which is lucky as I have a glut on from my allotment, so it is going in EVERYTHING! This time it is mixed with chestnuts and tofu to create an authentic Chinese dish reminiscent of the egg fried rice I used to eat. The “yolk” has a dry texture, and as it is made with spice is full of flavour. The tofu, soft and oily, makes for a slippery egg white substitute. It is not very eggy in flavour, but the textures and nutrition are a close match.
Prep time 45min
Serves 4 – 5
150g brown rice
Drizzle of toasted sesame oil
350g leek, sliced
3 cloves garlic, sliced
180g chestnuts, cut into halves
40g sesame seeds
handful parsley, finely chopped
250g broccoli, chopped
400g tofu
260g spinach
for the yolk:
100g chickpea flour
3 teasp of spice (tumeric+black pepper, or five spice)
drizzle of oil
dash of water
Put the rice on to boil, optionally add some stock to the water. Chop leeks, garlic, parsley and chestnuts. Boil broccoli for 10-15 minutes, drain when cooked. Mix up the “yolk” into a smooth paste. Once the rice is cooked, put some oil into a large frying pan. Fry the leeks, garlic, parsley, chestnuts, sesame seeds and rice. Add the yolk. Crumble the tofu onto the mix. Add the broccoli. Add spinach. Stir fry for 10 minutes, or until heated through. Serve with hoisin sauce.
Sarasvati Flow 