Crispy Tofu & Broccoli with Chili-Garlic Oil
Ingredients
- 14 ouncesfirm tofu
- 1 poundbroccoli crowns
- 3 tablespoonsneutral oil
- 5 clovesgarlic
- ½ teaspoonred chili flakes
- 3 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 1 tablespoonginger
- 1lime
- 2scallions
Prep
- 01
Mince 5 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 2 scallions into thin rings.
Method
- 01
Press tofu between paper towels or a clean kitchen towel under a heavy weight for 10 minutes to remove excess moisture.
- 02
While tofu presses, cut broccoli into bite-sized florets. Cut pressed tofu into 3/4-inch cubes.
- 03
Heat 1 1/2 tablespoons neutral oil in a large skillet over medium-high heat. Working in batches if needed, sear tofu cubes 2–3 minutes per side until golden and crispy on multiple faces. Transfer to a plate.
- 04
Add remaining 1 1/2 tablespoons oil to the same skillet. Add broccoli florets and cook 5–6 minutes, stirring occasionally, until golden and tender-crisp.
- 05
Reduce heat to medium. Push broccoli to the side, add minced garlic and chili flakes to the empty space, and cook 30 seconds until fragrant.
- 06
Return tofu to the pan. Stir in soy sauce, rice vinegar, sesame oil, and minced ginger. Toss everything together and cook 1–2 minutes until coated and heated through.
- 07
Squeeze lime juice over the top, scatter sliced scallions over the dish, and serve immediately over rice if desired.
Spice Tips
For deeper heat, increase red chili flakes to 3/4 teaspoon or add a pinch of cayenne. For a numbing, layered spice, stir in 1/2 teaspoon Sichuan peppercorns when blooming the garlic. Sriracha or chili oil drizzled at the end adds extra kick with richness.
Tofu must be pressed well for crispiness—this step is essential. The recipe easily doubles; just use two skillets or cook in batches.