Press the tofu well, cut it into cubes and toss in the cornflour. Cut the broccoli into florets, blanch briefly, then drain.
Stir the peanut butter with the soy sauce, maple syrup, garlic, ginger and a little warm water into a smooth sauce.
Heat the sesame oil in a large frying pan and fry the tofu until golden brown and crisp all over.
Add the broccoli to the pan and fry briefly until hot but still with some bite.
Reduce the heat, add the peanut sauce and toss everything carefully until the tofu and broccoli are evenly coated.
Divide between plates and serve straight away. Rice or warm quinoa go well with it.
Good to know
When you want crisp outside and juicy inside, this dish is just right. The sauce is creamy and savoury and rounds everything off nicely.
Swaps
Peanut butter → almond butter (milder, provides vitamin E). Maple syrup → date paste (less heavily processed, also adds a little potassium). Cornflour → tapioca starch (similar binding, often a slightly finer texture). Sesame oil → olive oil (more monounsaturated fats).
Allergens
Contains soya, peanuts and sesame; good for children when mildly seasoned, and in pregnancy the dish is unremarkable with fresh broccoli and thoroughly cooked tofu. Contains: gluten (soy sauce).
