Crispy Tofu & Broccoli in Ginger-Garlic Brown Butter
Ingredients
- 14 ouncesfirm tofu (pressed)
- 1 poundbroccoli
- 3 tablespoonbutter
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ tablespoonhoney
- 2 tablespoonvegetable oil
- ·salt
- ·black pepper
- ½ teaspoonsesame oil
Prep
- 01
Press tofu for at least 15 minutes using a tofu press or by wrapping in a clean towel and weighting it down.
- 02
Cut broccoli into bite-sized florets, discarding the stalk or reserving for another use.
- 03
Mince 4 cloves garlic and grate 1 tablespoon fresh ginger.
Method
- 01
Cut pressed tofu into 3/4-inch cubes. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, pan-fry tofu until golden on all sides, about 8-10 minutes total. Transfer to a plate.
- 02
Add remaining 1 tablespoon vegetable oil to the pan. Add broccoli florets and cook, tossing occasionally, until bright green and tender-crisp with some caramelized edges, about 6-8 minutes. Season with salt and pepper. Transfer to the plate with tofu.
- 03
Reduce heat to medium. Add butter to the same pan. Once melted and foaming, add minced garlic and ginger. Cook, stirring constantly, until fragrant and the butter begins to turn golden brown, about 2-3 minutes.
- 04
Whisk together soy sauce, rice vinegar, and honey in a small bowl. Pour into the brown butter, stirring to combine. Return tofu and broccoli to the pan and toss to coat evenly. Cook for 1-2 minutes until warmed through.
- 05
Drizzle with sesame oil, taste, and adjust seasoning with salt and pepper as needed. Serve immediately over rice or noodles.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes or a pinch of cayenne to the brown butter. For heat lovers, finish with a drizzle of chili oil. A squeeze of fresh lime juice brightens the finish if desired.
For extra heartiness, serve over jasmine rice or egg noodles. The recipe can be prepped 2 hours ahead; keep tofu and broccoli separate until cooking.