Spicy Broccoli and Beancurd

Spicy Broccoli

A rather interesting dish. Broccoli is not that popular in the country – people who live in the province outside big cities find the taste strange and unfamiliar, and another main deterrant is that it is pricey. When we do splurge on the green florets, we tried to do something interesting with it. A little bit of twist made it feels local. 

With the usual stir frying of the spices to bring up the wonderful flavor, they are first blended using mortal/pestle or food processor. 


300 gr broccoli

250 gr firm tofu 

2 cloves garlic

3 cloves shallot

½ medium sized tomato

¼ cup (30 gr) green chili – thai’s bird eye

1 cm ginger

1 tablespoon light soy sauce

2 tablespoons cooking oil  

2 tablespoons water


  • Wash broccoli under running water for 2 minutes and cut into bite –sized florets. Soak them with salted water in a bowl for 10 – 15 minutes (optional) 
  • Into the bowl of food processor, add garlic, shallot, tomato, chili and ginger. Pulse until roughly chopped – about 5 seconds. Set aside. If the old method of mortal and pestle is used, pound away for 3 minutes or less.
  • Cut tofu into cubes and fry in non-stick pan with a bit of oil. Brown all sides and pat dry with paper towel.
  • Heat cooking oil in a wok. Fry the chopped ingredients till fragrant in medium heat – about 5 minutes. 
  • Stir in broccoli and fried tofu. Season with soy sauce.  Mix well.
  • Add water and lower the heat. Cover and simmer for 10 minutes. 
  • Serve warm with steam rice or noodles.

Preparation : 5 min + additional soaking : 10 min

Cooking : 15 min

Serves 4


With the amount of green chili used, this is a fiery one. For milder taste, use less chili and one whole tomato instead. 

The water added at the end is for the steaming effect.

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7 Responses to “Spicy Broccoli and Beancurd”

  1. 1

    Liz Stambaugh — November 13, 2008 @ 3:37 pm

    Hi, I was wondering if you would ever be interested in becoming a featured publisher with Foodbuzz.com? If so please conctact me at lizstambaugh@yahoo.com

  2. 2

    Jun — November 14, 2008 @ 4:09 am

    Thanks for the offer, Liz. But IndoChine Kitchen is already a publisher – I just haven’t got around to put up the badge.

  3. 3

    elin — November 14, 2008 @ 6:20 am

    Hi Jun,
    Delicious dish….hmm i love tofu and the spicy flavor makes it yummz. Will come back for more drooling :) Btw, thanks for adding me.


    elin’s last blog post..Pork Belly Sandwiched With Yam Slices

  4. 4

    sgfoodlover — November 14, 2008 @ 6:39 am

    Hello very clear and exquisite pictures you have here ha

    sgfoodlover’s last blog post..NUS School of Business western food – The best western food in the campus

  5. 5

    Alice — November 14, 2008 @ 7:06 am

    Hi Jun, first time here! I love your dishes and photos! Brilliant and appetizing! Just can’t wait to try it out!

    Alice’s last blog post..Simple Fried Mee Hoon Chinese Style

  6. 6

    Jun — November 19, 2008 @ 5:38 pm

    Thanks, Elin. I am still curious about the pork belly with yam dish you had.


    Thank you so much. That is really sweet of you.

  7. 7

    [eatingclub] vancouver || js — November 26, 2008 @ 5:09 am

    Love the combination of broccoli and beancurd — all in that spicy sauce! Yummy!

    [eatingclub] vancouver || js’s last blog post..Swedish Limpa Bread

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