Ching-he Huang served up tasty tofu, broccoli and ginger dumplings on Saturday Kitchen.

The ingredients are: 50g smoked tofu, drained, rinsed in cold water and cut into cubes, 40g firm tofu, drained, rinsed in cold water and crumbled, 60g Tenderstem broccoli, stems finely chopped and florets separated, 2.5cm fresh root ginger, peeled and grated, 1 spring onion, trimmed and finely chopped, ¼ tsp salt, ½ vegetable stock cube, crumbled, ½ tsp golden caster sugar, ¼ tsp white pepper, ½ tsp pure sesame oil, ½ tsp sea salt, 1 tbsp vegetarian mushroom stir-fry sauce (available in Asian supermarkets) and 10 sheets shop-bought dumpling wrappers.

To garnish: 2 spring onions, sliced, 1 red chillies, julienned and 2 tbsp chopped fresh coriander leaves.

See recipes by Ching in her book titled: Wok On: Deliciously balanced Asian meals in 30 minutes or less available from Amazon now.