Crispy Tofu and Broccoli in Garlic-Ginger Sauce
Ingredients
- 14 ouncesfirm tofu
- 1 poundbroccoli
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1½ teaspooncornstarch
- ½ cupwater
- 2 wholescallions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 2 scallions.
Method
- 01
Press tofu: wrap the block in a clean kitchen towel, place on a plate, and set a heavy object (cast iron, books) on top for 10 minutes to release moisture.
- 02
Cut pressed tofu into 3/4-inch cubes. Cut broccoli into bite-sized florets.
- 03
Heat 1 1/2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Working in batches to avoid crowding, cook tofu cubes until golden and crispy on all sides, about 8 minutes total. Transfer to a plate.
- 04
Add remaining 1 1/2 tablespoons oil to the pan. Add broccoli and cook, stirring occasionally, for 5 minutes until bright green and lightly caramelized. Push to the side.
- 05
Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- 06
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water. Pour into the pan and stir to combine.
- 07
Return tofu to the pan and toss everything together until the sauce thickens and coats the tofu and broccoli, about 2 minutes.
- 08
Divide between bowls and top with sliced scallions and sesame seeds. Serve over rice if desired.
Spice Tips
For more heat, add a pinch of red pepper flakes or a dash of sriracha to the sauce. A squeeze of fresh lime juice at the end brightens the entire dish.
Pair with steamed white or brown rice to soak up the sauce. Leftovers keep well in the fridge for 3 days and reheat gently on the stovetop.