Crispy Tofu & Broccoli in Ginger-Garlic Oil
Ingredients
- 1 block (14 oz)extra-firm tofu
- 1 large headbroccoli
- 3 tablespoonolive oil
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince or grate 1 tablespoon fresh ginger.
Method
- 01
Pat the tofu block dry with paper towels, then cut into 3/4-inch cubes.
- 02
Cut the broccoli into bite-sized florets, keeping about 1 inch of stem attached.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add tofu cubes in a single layer and cook undisturbed for 3–4 minutes per side until golden brown on all edges. Transfer to a plate.
- 04
Add the remaining 1 tablespoon olive oil to the pan, then add broccoli florets. Sauté for 4–5 minutes, stirring occasionally, until the florets are bright green and starting to brown at the edges.
- 05
Push broccoli to the sides of the pan. Add minced garlic and ginger to the center, cook for 30 seconds until fragrant, then stir everything together.
- 06
Return tofu to the pan. Add soy sauce, rice vinegar, and sesame oil. Toss gently until coated, about 1 minute, until warmed through.
- 07
Taste and adjust seasoning. Serve hot, optionally sprinkled with red pepper flakes.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a dash of hot sauce at the end. A squeeze of fresh lime juice brightens the finish. For depth, swap 1 tablespoon of soy sauce for tamari or coconut aminos.
Serve with steamed rice or noodles to soak up the pan sauce. Leftovers keep refrigerated for 2 days; reheat gently in the skillet to restore crispiness.