![]() Put two tablespoons of the oil from the peanut chilli oil bowl into the pan, add the chopped onion, turmeric and a quarter-teaspoon of salt, and cook, stirring often, for five minutes, until the onion starts to soften. Tip into a bowl, return the pan to the stove and turn down the heat to medium-high. Add the two lightly bashed garlic cloves, stir-fry for 30 seconds, just until lightly charred, then add the kale and three tablespoons of water, and cook, stirring constantly, over a high heat until the kale wilts and softens. Put the remaining two tablespoons of oil in a large frying pan on a high heat and, once it’s hot, add the broccoli and an eighth of a teaspoon of salt, and stir-fry for four minutes, until the broccoli is nicely charred and almost tender. Pour the oil and nuts into the doubanjiang mixture, stir to combine, then set aside. Put the peanuts and 60ml of the oil in a small pan on a medium heat for five minutes, stirring occasionally, until lightly browned and fragrant. Put the crushed garlic, cumin and doubanjiang in a small heatproof bowl. This works well on its own or with rice on the side.ģ garlic cloves, peeled, 1 finely crushed, and the other 2 bashed with the flat of a large knife ½ tsp cumin seeds 2 tsp doubanjiang 25g skin-on raw peanuts, lightly crushed in a mortar 90ml olive oil 250g purple sprouting broccoli, or Tenderstem, cut into 5cm-long pieces and thick stalks cut in half lengthways Fine sea salt and black pepper 60g kale, tough stems removed and discarded, the rest roughly chopped ½ onion, peeled and finely chopped (140g) ¼ tsp ground turmeric 280g extra-firm tofu, broken into roughly 3-4 cm pieces 2 tsp soy sauce ½ tsp toasted sesame oil Make more chilli peanut oil than you need for this: it’s great to have around to spoon over all sorts of roast veg, meat and fish, or even just on a couple of fried eggs. It’s super-salty, savoury and spicy, as well as brilliant at dialling the flavour all the way up to 10. ![]() ![]() Doubanjiang is a fermented chilli bean sauce from Sichuan.
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