Red chili pepper (also chile or chilli)
(halved, deseeded, finely chopped)
1 1/2 tbsp
Tofu, silken, firm
(brown, cut into thin wedges)
Cook rice in a rice cooker or over the stove in a pot: Wash rice thoroughly with cold water until water runs clear. Add the rice in a pot with 3 1/2 cups of water. Set the heat to high until the water boils. Return the heat to medium low, cover the pot and let it simmer until the rice cooks through.
Meanwhile, combine the 4 tbsp of cornflour and salt in a medium bowl. Add the tofu and toss to coat. Shake off excess.
Heat a wok or large non-stick frying pan over high heat. Add 1 tablespoon of oil and heat until just smoking. Add half the tofu and cook for 1 minute each side or until golden. Transfer to a plate. Repeat with remaining tofu.
Place the wine, soy sauce, sugar and extra cornflour in a small bowl. Stir until sugar dissolves and mixture is smooth.
Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1 minute. Add the broccoli and chilli. Stir-fry for 2 minutes or until the broccoli is bright green and tender crisp. Add the tofu and wine mixture. Stir-fry for 1-2 minutes or until the tofu is heated through.
Divide rice and stir-fry among serving dishes to serve.