- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 330g Essential Broccoli, broken into small florets
- 100ml dark soy sauce
- 3½ tbsp light brown soft sugar
- 1½ tsp toasted sesame oil (optional)
- 3 tbsp Vegetable oil
- 1½ tbsp cornflour
- 225g cornflour
- 225g The Tofoo Co Original Seitan
- 4 clove/s garlic, finely grated
- 30g ginger, peeled and finely grated
- amed rice and toasted sesame seeds, to serve (optional)
Method
Put the kettle on to boil. Put the broccoli in a large heatproof bowl and pour over just-boiled water to cover. Let stand for 4 minutes, then drain and set aside. Meanwhile, in a small bowl mix the soy, sugar, sesame oil (if using), 1 tbsp water and plenty of ground black pepper; set aside.
Heat the vegetable oil in a large frying pan or wok over a high heat. While it’s heating, put the cornflour in a small bowl and season. Cut the seitan into bitesized pieces and toss in the seasoned cornflour. Fry for 6 minutes until golden, turning regularly until crisp. Lift out of the pan and set aside, leaving the oil in the pan.
Lower the heat to medium-high and stir fry the garlic and ginger for a minute until fragrant. Add the soy mixture and bubble, stirring, for 3-4 minutes or until thicker and syrupy. Add the broccoli and seitan and cook for 2 minutes, stirring to coat in the sauce. Serve immediately with steamed rice and scattered with toasted sesame seeds, if liked.
Cook’s tip
Crispy fried onions
Add a little savoury crunch to this stir fry with Cooks’ Ingredients Crispy Fried Onions. Often used in South East Asian cooking, crispy onions are brilliant sprinkled over stir fries, noodle dishes, curries and soups.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,507kJ/ 360kcals |
|---|---|
Fat | 16g |
Saturated Fat | 1.6g |
Carbohydrates | 36g |
Sugars | 25g |
Fibre | 3.7g |
Protein | 17g |
Salt | 4.8g |