Crispy Tofu & Broccoli with Ginger-Soy Glaze
Ingredients
- 14 ouncesextra-firm tofu
- 1 headbroccoli
- 3 tablespoonvegetable oil
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 1 tablespoonginger (fresh)
- 3 clovesgarlic
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 1 tablespoon fresh ginger and 3 cloves garlic.
- 02
Cut broccoli into bite-sized florets and cut pressed tofu into 3/4-inch cubes.
Method
- 01
Press tofu between paper towels with a heavy weight for 10 minutes to remove excess moisture.
- 02
Cut tofu into 3/4-inch cubes and cut broccoli into bite-sized florets.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, minced garlic, sesame oil, and red pepper flakes if using. Set aside.
- 04
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Once shimmering, add tofu and cook undisturbed for 3 minutes until golden on one side, then stir and cook another 2 minutes until lightly crispy on edges.
- 05
Add broccoli florets to the pan and cook for 4 minutes, stirring occasionally, until broccoli begins to soften and develop light char spots.
- 06
Pour the glaze over tofu and broccoli, toss to coat, and cook for 1 to 2 minutes until sauce thickens and coats everything. Taste and adjust soy sauce or vinegar to your preference. Serve immediately over steamed rice if desired.
Spice Tips
For deeper heat, increase red pepper flakes to 1/2 teaspoon or add a dash of sriracha to the glaze. For a fragrant finish, sprinkle sesame seeds and chopped scallions on top. If you prefer less sweetness, reduce honey to 1/2 tablespoon and add another 1/2 tablespoon rice vinegar for tang.
This recipe works best with extra-firm tofu, which holds its shape and crisps better. Silken tofu will break apart. Make-ahead tip: prep the glaze and cut vegetables up to 4 hours ahead, store separately, and press the tofu just before cooking.