Szechuan tofu, broccoli and spinach

I over indulged slightly this weekend (big shock) which always makes me crave something virtuous feeling. This recipe is perfect – it’s hot, lemony and fresh but a bit stodgy and comforting at the same time. It’s based on a James Martin recipe, but I just can’t leave things alone so I’ve tweaked it a bit. I’m not sure how ‘authentic’ it is but it tastes great which is really what matters.

It’s really important to fry the tofu first – otherwise it lives up to its bland reputation. I started bashing the cashews and garlic with the pepper and chilli because it seems to help to break everything up more and stop it from being gritty. It also has the benefit of thickening the sauce and giving it a satay tang.

125g firm tofu cut into approx 1.5 cm cubes

1 head broccoli cut into florets

Handful spinach

Handful cashews

½ onion finely chopped

1 tsp szechuan pepper

1 tsp dried chilli flakes

1 clove garlic

2 tbsp soy sauce

2 tbsp rice wine vinegar

2 tbsp sake

Large pinch sugar

4 tbsp water

1 tsp cornflour mixed with a little water

1 cup rice

2 cups water

Bash up 5-6 cashews, the szechuan pepper, chilli and garlic in a pestle and mortar until you get a thick, biscuit-y paste.

Heat a wok and gently toast the remaining cashews then set aside. Add a tablespoon of oil and fry the tofu until golden and set that aside too.

Mix the soy sauce, vinegar, sake, sugar and water together.

Rinse the rice well and put it in a pan with 2 cups of cold water and cover. Bring to the boil, stir once and then turn the heat right down and leave until the rice has absorbed all the water (about 10 minutes)

Heat another tablespoon of oil in the wok. Add the onion and fry for a minute before adding the cashew and pepper mix. Fry briefly before adding the broccoli and tofu. Stir again at then add the sauce. Cook for a couple of minutes, until the broccoli is almost cooked and then stir in the spinach.

Once the spinach has wilted add the cornflour and cook until thickened. Finally add the cashews before serving with the rice.

Serves two