Crispy Tofu & Broccoli with Chili-Garlic Oil
Ingredients
- 14 ouncesfirm tofu
- 1 headbroccoli
- 3 tablespoonsneutral oil
- 5 clovesgarlic
- ½ teaspoonred pepper flakes
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- ½ teaspoonhoney
- 2 tablespoonscornstarch
- 2 stalksscallion
- 1 teaspoonsesame seeds
Prep
- 01
Mince 5 cloves garlic.
- 02
Slice 2 scallions on the bias.
Method
- 01
Cut broccoli into florets and cut tofu into 3/4-inch cubes.
- 02
Toss tofu cubes with 2 tablespoons cornstarch and a pinch of salt in a bowl.
- 03
Heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches to avoid crowding, pan-fry tofu until golden and crispy on all sides, about 8–10 minutes total. Transfer to a plate.
- 04
Add remaining 1 tablespoon oil to the same skillet. Add minced garlic and red pepper flakes and cook for 30 seconds, stirring constantly, until fragrant.
- 05
Add broccoli florets and 1/4 cup water. Cover and steam for 4 minutes, stirring once halfway through, until broccoli is tender-crisp.
- 06
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey.
- 07
Return crispy tofu to the skillet. Pour sauce over tofu and broccoli and toss gently to coat. Cook uncovered for 1–2 minutes until the sauce coats everything and thickens slightly.
- 08
Transfer to a serving bowl or plates. Top with sliced scallions and sesame seeds. Serve immediately over rice if desired.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For serious spice, add 1/2 teaspoon chili oil or 1/4 teaspoon cayenne pepper to the sauce. A squeeze of lime juice or a drizzle of hot sauce at the end adds a fresh, sharp kick.