Garlic Sesame Tofu and Broccoli
Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 medium head broccoli, cut into florets (about 4 cups)
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 9 g (3 cloves) garlic
- 2 g (1 tsp) fresh ginger
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) maple syrup or brown sugar
- 30 ml (2 tbsp) water
- 1 tsp toasted sesame seeds, for garnish
- 320 g (2) green onions
Features:
Nut-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. Toss the cubes with cornstarch until lightly coated. Cut the broccoli into bite-sized florets. Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and water in a small bowl to make the sauce.
Instructions:
- Sear the Tofu: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden and crisp on all sides. Remove and set aside.
- Stir-Fry the Broccoli: Add the remaining 1 tbsp oil to the pan. Add the broccoli florets and stir-fry for 4-5 minutes, until bright green and crisp-tender. Add a splash of water and cover for 1-2 minutes if you'd like it more tender.
- Add the Aromatics: Push the broccoli to one side, add the garlic and ginger to the empty space, and cook for 30 seconds until fragrant.
- Combine & Sauce: Return the tofu to the pan. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes, until the sauce thickens slightly and everything is glossy.
- Garnish & Serve: Remove from heat, garnish with sesame seeds and green onions, and serve immediately over rice.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet to keep the tofu crisp.
Tip: Pressing the tofu well is the key to getting a crisp exterior — don't skip it.
Swap: Use tamari instead of soy sauce for a gluten-free version, or swap broccoli for broccolini or snap peas.
Cornstarch on the tofu creates a light crust that crisps up in the pan without deep frying. Ginger and garlic build the aromatic base of the sauce, while a touch of maple syrup balances the saltiness of the soy sauce for a well-rounded flavor.
Garlic Sesame Tofu and Broccoli
Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 medium head broccoli, cut into florets (about 4 cups)
- 16 g (2 tbsp) cornstarch
- 45 ml (3 tbsp) neutral oil
- 9 g (3 cloves) garlic
- 2 g (1 tsp) fresh ginger
- 45 ml (3 tbsp) soy sauce
- 15 ml (1 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) maple syrup or brown sugar
- 30 ml (2 tbsp) water
- 1 tsp toasted sesame seeds, for garnish
- 320 g (2) green onions
Why These Ingredients:
Cornstarch on the tofu creates a light crust that crisps up in the pan without deep frying. Ginger and garlic build the aromatic base of the sauce, while a touch of maple syrup balances the saltiness of the soy sauce for a well-rounded flavor.
Prep:
Press the tofu for at least 15 minutes to remove excess water, then cut into 1-inch cubes. Toss the cubes with cornstarch until lightly coated. Cut the broccoli into bite-sized florets. Whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, and water in a small bowl to make the sauce.
Instructions:
- Sear the Tofu: Heat 2 tbsp oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, until golden and crisp on all sides. Remove and set aside.
- Stir-Fry the Broccoli: Add the remaining 1 tbsp oil to the pan. Add the broccoli florets and stir-fry for 4-5 minutes, until bright green and crisp-tender. Add a splash of water and cover for 1-2 minutes if you'd like it more tender.
- Add the Aromatics: Push the broccoli to one side, add the garlic and ginger to the empty space, and cook for 30 seconds until fragrant.
- Combine & Sauce: Return the tofu to the pan. Pour the sauce over everything and toss to coat. Cook for 1-2 minutes, until the sauce thickens slightly and everything is glossy.
- Garnish & Serve: Remove from heat, garnish with sesame seeds and green onions, and serve immediately over rice.
