I’m a foodie so I should be completely in favour of seasonal food. I am, to a certain extent. I welcome each new arrival, sprouts and the first frost-bitten parsnips in autumn, english strawberries and scottish raspberries in summer, plums in August. And then I get bored with them and want something new. The something new this month is Purple Sprouting Broccoli. It’s thinner and quicker to cook than it’s year-round cousin and it fully deserves to star in its own show.
I’m pairing it here with marinated tofu. Don’t worry about the strong flavours, it can stand up to them far more than its delicate frame would suggest.
Tofu & marinade
200g tofu, cut into 4 long pieces
10g grated ginger
3 tbsp soy sauce
1 tbsp soy
1 clove garlic, grated
1 tbsp rice wine
2 tsp sugar
1 handful purple sprouting broccoli
1 tbsp soy
1/2 tsp sugar
1 tbsp cider vinegar
1/2 tsp ginger, grated
1 garlic clove, grated
1 tbsp sesame oil
1 spring onion, sliced
Put the tofu in a bowl and pour over the soy sauce and ginger. Cover, a set aside for at least an hour.
Blanch the broccoli in boiling for 3-5 minutes. You want the stalks to be al dente.
Drain and rinse in cold water to stop it cooking any further.
Mix the soy sauce, sugar, vinegar, ginger, garlic and sesame oil together and toss with the broccoli.
Let the broccoli absorb the flavour at room temperature for about half an hour.
Drain the tofu from the marinade and put into a hot frying pan with a little oil.
When the tofu is browned on all sides, turn the heat down.
Add the marinade plus the extra soy, garlic, rice wine and sugar.
Heat and stir around the tofu, until the sauce is reduced and sticky.
Serve the tofu beside the broccoli salad with the teriyaki sauce spooned over.
Sprinkle the sliced spring onion over as a garnish.
Serves 1 as a lunch dish