Crispy Tofu & Broccoli in Ginger-Soy Sauce
Ingredients
- 1 block (14 oz)extra-firm tofu
- 1 poundbroccoli florets
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonmaple syrup or brown sugar
- ½ teaspoonsesame oil
- 1 tablespooncornstarch
- ½ cupwater
- 2 stalksscallions
- 1 teaspoonwhite sesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince or grate 1 tablespoon fresh ginger.
- 03
Slice 2 scallions on the bias, separating white and light green parts from dark green tops.
Method
- 01
Press the tofu block between paper towels for 10 minutes, then cut into 3/4-inch cubes.
- 02
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add tofu in a single layer and cook undisturbed for 4–5 minutes until golden on the bottom. Toss gently and cook another 3–4 minutes until most sides are crispy. Transfer to a plate.
- 03
Add the remaining 1 tablespoon oil to the same skillet. Add broccoli florets and cook over medium-high heat, stirring occasionally, for 5–6 minutes until bright green and tender-crisp.
- 04
Push broccoli to the sides of the skillet. Add minced garlic and ginger to the center and cook, stirring constantly, for 30 seconds until fragrant.
- 05
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, sesame oil, cornstarch, and water.
- 06
Pour the sauce over the broccoli and tofu. Stir everything together and simmer for 1–2 minutes until the sauce thickens and coats the vegetables and tofu. Taste and adjust seasoning if needed.
- 07
Transfer to serving bowls, top with sliced scallions and a sprinkle of sesame seeds. Serve over rice or noodles if desired.
Spice Tips
For deeper heat, add 1/4 teaspoon red pepper flakes to the sauce in step 5. If you like a brighter finish, stir in a squeeze of fresh lime juice at the end. A pinch of white pepper adds warmth without overwhelming the ginger-soy balance.
If you prefer softer tofu, reduce the cooking time in step 2 by 1–2 minutes. The recipe is naturally gluten-free if you use tamari instead of soy sauce. Leftovers keep well for 3 days in the refrigerator and can be reheated gently in a skillet.