Love Me Tenderstem
Tender stem broccoli is in peak season in Ireland now which means it the perfect time to use it. Tender stem requires less preparation time and less cooking time. It’s easy to make it taste great steamed and seasoned or here its stir fried with maple syrup, soy sauce and toasted sesame seeds. Don’t skip toasting the seeds it makes a huge difference by bringing out their natural flavour.
Buckwheat or soba noodles are healthy options; I used egg noodles as it’s what I had at home.
I like to tear the broccoli into little branches to make it cook quicker and for ease of eating. Tofu for some protein, smoked tofu makes a welcomed change.
This recipe makes enough for one, feel free to double up and have another portion for the day after. You won’t regret it.
Ingredients
Sesame seed oil
1tbsp sesame seeds
90g smoked tofu
100g tender stem broccoli
1tsp corn flour
1tbsp honey/ maple syrup
1tbsp soy sauce
1/4tsp garlic granules
A wedge of lime
Directions
- Start by toasting off the sesame seeds. To do this add them to a dry pan (no oil) gently toast them for about 5 minutes until they start to colour.
- Cut the tofu into small cubes and then toss into the corn flour. Use more if needed.
- Trim the broccoli. You can cook it as is now, but I like to cut in half and pull apart a little. I find it cooks quicker and is easier to eat.
- Bring some water to the boil for the noodles. Cook as directed on the packet. I went with egg noodles. They took 4 minutes in boiling water, then I strained them.
- Heat a little sesame oil in a pan. Once hot add the tofu and let cook for 2 minutes and then add the broccoli and cook for 3 minutes. Pour over the soy sauce, honey and lime juice and let it simmer and bubble. Add the noodles, scatter with sesame seeds and finish with a squeeze of lime juice.
2 comments
Delighted to hear that Laura ❤️ always a bonus when the children eat too X
Made this tonight for dinner with prawns instead of tofu and added some peppers and onions, kids demolished it! Great recipe 👌