Garlic Tofu and Broccoli in Brown Butter
Ingredients
- 14 ouncesextra-firm tofu
- 1 headbroccoli
- 4 tablespoonbutter
- 5 clovegarlic
- 3 tablespoonlow-sodium soy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonsesame oil
- 1 tablespooncornstarch
- ½ cupwater
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 5 cloves garlic.
- 02
Whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl and set aside.
Method
- 01
Press the tofu between paper towels under a heavy object for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 02
Cut broccoli into florets, about 2 inches each. Toss with a pinch of salt and set aside.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, cornstarch, and water. Set the sauce aside.
- 04
Heat 2 tablespoons butter in a large skillet over medium-high heat. Once foaming, add tofu cubes in a single layer. Cook 4 to 5 minutes until golden on the bottom, then stir and continue cooking 4 to 5 minutes more until golden all over. Transfer to a plate.
- 05
Add remaining 2 tablespoons butter to the skillet. Add broccoli florets and a small pinch of salt. Cook 5 to 6 minutes, stirring occasionally, until the broccoli is tender-crisp and lightly browned at the edges.
- 06
Push broccoli to the edges of the pan. Pour the sauce into the center. Stir constantly for 1 to 2 minutes until the sauce thickens and coats the pan.
- 07
Return the tofu to the skillet and toss everything together until coated. Cook for 1 minute more to warm through. Taste and adjust salt and pepper as needed. Serve hot, optionally sprinkled with red pepper flakes.
Spice Tips
The recipe has gentle warmth from the red pepper flakes, but you can adjust heat to taste. For more kick, use 1/2 teaspoon red pepper flakes or add a pinch of cayenne. A squeeze of fresh lime or a dash of Sriracha at the end adds brightness and complexity.
Serve over steamed white rice, brown rice, or noodles to soak up the silky brown butter sauce. Leftovers keep in an airtight container in the fridge for up to 3 days—reheat gently in a skillet with a splash of water.