Crispy Tofu and Broccoli with Ginger-Lime Drizzle
Ingredients
- 14 ouncesextra-firm tofu
- 1 poundbroccoli florets
- 3 tablespoonneutral oil
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 2lime
- 3 tablespoonlow-sodium soy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- ¼ teaspoonred pepper flakes
- 2green onions
- 1 tablespoonsesame seeds
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 2 green onions on the bias.
Method
- 01
Press tofu between clean kitchen towels or paper towels, weighting with a plate, for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 02
Heat 2 tablespoons oil in a large skillet over medium-high heat. Working in batches if needed, cook tofu until golden and crispy on all sides, about 8–10 minutes total. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Add broccoli florets and cook, stirring occasionally, for 5–6 minutes until tender-crisp and lightly browned at the edges.
- 04
Push broccoli to the sides of the pan. Add garlic and ginger to the center and cook, stirring, for 30 seconds until fragrant.
- 05
In a small bowl, whisk together soy sauce, rice vinegar, honey, red pepper flakes, and juice from 1 lime.
- 06
Return tofu to the skillet. Pour the sauce over and toss gently to coat. Cook for 1–2 minutes until heated through and glossy.
- 07
Transfer to a serving bowl. Drizzle with juice from the second lime, top with green onions and sesame seeds, and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. For deeper savoriness, drizzle with a few drops of sesame oil after plating. A handful of fresh cilantro or Thai basil tossed in at the end adds herbal brightness.
Pressing the tofu is key to crispiness—don't skip this step. Serve over steamed rice or rice noodles to catch the zesty sauce.