Spicy Sichuan sauce livens up the blandness of tofu and crunchy broccoli adds texture and colour.
6 tbsp vegetable oil
110g/4oz cashew nuts
1 tsp dried red chilli flakes
1 tsp Sichuan peppercorns
2 garlic cloves, finely chopped
2 tbsp finely chopped fresh ginger
½ onion, finely chopped
250g/9oz firm tofu, cut into cubes
250g/9oz broccoli florets
110g/4oz purple sprouting broccoli
3 tbsp soy sauce
3 tbsp dry sherry
3 tbsp rice wine vinegar
2 tbsp caster sugar
90ml/3fl oz cold water
1 tbsp cornflour, mixed to a smooth paste with 2 tbsp water
For the Kung Pao broccoli and tofu, place four tablespoons of the vegetable oil and all of the cashew nuts into a frying pan. Heat over a medium heat, turning occasionally, until the nuts are golden-brown. Remove the nuts from the oil using a slotted spoon then set aside to drain on kitchen paper.
Grind the chilli flakes and Sichuan peppercorns in a pestle and mortar to a fine powder.
Heat the remaining oil in a wok. When the oil is smoking, add the garlic, ginger and onion and stir fry for 1-2 minutes.
Add the chilli and Sichuan powder and stir fry for a further minute.
Add the tofu pieces and stir fry until pale golden-brown on all sides, then add the broccoli florets and purple sprouting broccoli.
In a bowl, whisk together the soy sauce, sherry, rice wine vinegar and caster sugar until well combined. Add the mixture to the wok and stir to coat the vegetables and tofu in the mixture.
Add the water to the wok and bring the mixture to a simmer. Cook for 2-3 minutes, or until the broccoli is tender.
Add the cornflour paste, stir well and cook for 1-2 minutes, or until the sauce has thickened. Add the cooked cashew nuts to the mixture and stir until well combined.
Meanwhile, for the stir fry, heat the oil in a separate wok over a high heat. When the oil is smoking, add the ginger and chilli and stir fry for 1-2 minutes.
Add the pak choi slices and continue to stir fry for 2-3 minutes, or until just wilted.
To serve, pile the Kung Pao broccoli and tofu onto four serving plates and spoon the stir-fried pak choi alongside.
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James Martin is joined by chefs Alyn Williams and Tom Kitchin, and actor Danny Mays.
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