Crispy Tofu and Broccoli in Garlic-Ginger Sauce
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccoli
- 3 tablespoonneutral oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonhoney
- 1 tablespooncornstarch
- ½ cupwater
- ½ teaspoonsesame oil
- 2 wholescallions
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate or mince 1 tablespoon fresh ginger.
- 03
Slice 2 scallions into thin rounds.
Method
- 01
Press the tofu block between paper towels under a light weight for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 02
Cut broccoli into bite-sized florets, leaving some stem attached for texture.
- 03
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer. Let them sit undisturbed for 3–4 minutes until the bottoms are golden, then stir gently and cook another 3–4 minutes until most sides are crispy. Transfer to a plate.
- 04
Add remaining 1 tablespoon oil to the skillet. Add broccoli and cook, stirring occasionally, for 4–5 minutes until lightly charred and tender-crisp. Season with a pinch of salt.
- 05
Push broccoli to the sides. Add garlic and ginger to the center, stirring constantly for 30 seconds until fragrant.
- 06
In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, and water. Pour into the skillet and stir until the sauce thickens, about 1 minute. The cornstarch should create a light glaze.
- 07
Return tofu to the skillet and toss gently to coat everything in sauce. Cook for 1 minute to warm through. Drizzle with sesame oil.
- 08
Serve over steamed rice or noodles, garnished with sliced scallions.
Spice Tips
For warmth, add 1/4 teaspoon white pepper or a pinch of red pepper flakes when cooking the garlic and ginger. For deeper heat, stir in a few drops of sriracha or chili oil at the end.
Pressing the tofu is essential for crispiness—don't skip it. Leftover sauce keeps refrigerated for up to 3 days and works beautifully with any stir-fried vegetables. For extra sauce, double the soy–vinegar–honey–cornstarch mixture.