Tenderstem Broccoli and Tofu in Black Bean Sauce with Cherry Tomatoes and Sesame Seeds Recipe


  • 400g firm tofu
  • Rapeseed oil
  • 200g tenderstem broccoli
  • 12–15 red cherry tomatoes, cut in half
  • 4 tbsp black bean sauce
  • 2 tbsp water
  • Juice of 1 lime
  • 2 tbsp white sesame seeds, toasted
  • 400g (14oz) konjac noodles
  • A large handful of baby spinach leaves


1. Cut the tofu into cubes.

2. Heat a little rapeseed oil in a pan over a medium heat and fry the tofu for 5 minutes, or until golden.

3. Carefully remove from the pan and set aside.

4. Pan-fry the broccoli for a minute or so before adding the cherry tomatoes, the black bean sauce and water.

5. Cook for 5 minutes, then season with lime juice. Sprinkle with sesame seeds and serve with the tofu.

Recipe taken from How to be Vegan in 28 Days by Laila Madsö (£18.99, Headline Home)

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