Brozzoli

LAY HO MA (how's it going in Cantonese)! This simple and humble dish is nostalgic as it is delicious. Join me in this episode and learn how to make an inspired version of the popular Chinese Tomato and Egg (but using tofu) recipe today (plus an amazing broccoli recipe!)! Let's begin

TOMATO + TOFU INGREDIENTS:

• 350g extra firm tofu
• pinches of salt
• 1 tsp turmeric
• 1 1/2 tsp Indian black salt (kala namak)
• drizzle + 1 tsp avocado oil
• 2 sticks green onions
• 2 vine tomatoes
• 2 tsp cane sugar
• 1/2 cup water
• 1 tsp potato starch + 2 tsp water

TOMATO + TOFU DIRECTIONS:

1. Preheat the oven to 375F

2. Pat dry the extra firm tofu with a paper towel. Slice the tofu in half and into a mixing bowl, break the tofu into bite sized pieces. Add a pinch of salt, turmeric, Indian black salt, and a drizzle of avocado oil. Then, toss to coat

3. Spread the tofu onto a baking tray lined with parchment paper. Then, bake in the oven for 6-7min

4. Chop the green onions into small batons and chop the vine tomatoes

5. Heat up a sauté pan to medium heat. Add 1 tsp avocado oil followed by the tomatoes. Sauté for a few minutes. Season with a pinch of salt and the cane sugar. Give the pan a stir and cook for another few minutes (use the back of the spatula to slightly crush the tomatoes)

6. Add the water and green onions. Make a slurry by combining the potato starch with a couple tsp's of water. Then, add to the pan and stir

7. Add the baked tofu to the pan and stir. Serve with freshly steamed rice!

STEAMED BROCCOLI INGREDIENTS:

• 370g broccoli
• 1 tsp avocado oil
• 1/4 cup water
• pinch of salt
• 1 tsp toasted sesame oil

STEAMED BROCCOLI DIRECTIONS:

1. Chop the broccoli florets into medium bite sized pieces

2. Heat the sauté pan back to medium heat. Add the avocado oil followed by the broccoli. Spread out the broccoli and let it sear for a minute

3. Give the broccoli a toss. Then, add the water and immediately cover the pan. Let it steam for 45 seconds (try not to overcook)

4. Plate and season with salt and a drizzle of toasted sesame oil

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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.