Tenderstem broccoli with an avocado-mustard sauce
I was craving avocado, but also wanted something warm and creamy. We had some tenderstem broccoli and some tofu in the fridge. This was the result. Give it a try, it is marvelously scrumptious!
Tenderstem broccoli – 250g, roughly chopped
Firm tofu (or paneer) – 100g, pressed and chopped into small cubes
Soy sauce − 1 tablespoon
Sweet chilli sauce − 1 tablespoon
Onion − chopped into thin rings
Garlic − 2 cloves, peeled and thinly sliced
Avocado – ½, ripe
English mustard – 1 teaspoon
Mustard oil – ½ teaspoon (x2)
Chinese chilli oil – most of the oil drained off with chilli remaining, ½ teaspoon
Raw date palm syrup (or stick with Sukrin gold if you want to be strict with your carbohydrate intake)− 1 tablespoon
Red chilli flakes − 1 teaspoon
Juice of 1 lime
1. Heat chilli oil and brown tofu/paneer with sweet chilli sauce and a pinch of salt on low heat. Set aside.
2. In the same pan, heat ½ teaspoon mustard oil and sauté onion and garlic. Spray with a little water if necessary. When the onion becomes translucent, add in broccoli and soy sauce, and stir-fry on low heat until the broccoli starts to brown. Again, spray with a little water if necessary. Turn off the heat.
3. Place avocado flesh on a plate or shallow bowl and add English mustard, ½ teaspoon mustard oil, date palm syrup/Sukrin, lime juice and chilli flakes. Mash together until the avocado is smooth.
4. Combine broccoli, onions and garlic, tofu and avocado mash in an ovenproof dish, cover with tin foil, and bake at 180°C for 10 minutes.