Crispy Tofu & Broccoli in Garlic-Ginger Oil
Ingredients
- 14 ouncesfirm or extra-firm tofu (about 1 block)
- 4 cupsbroccoli florets
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 2 tablespoonsesame oil
- 2 tablespoonneutral oil
- ¼ teaspoonred pepper flakes (optional)
- 1 tablespoonsesame seeds (optional, for garnish)
- 2 wholescallions (optional, for garnish)
Prep
- 01
Press tofu: wrap the block in a clean kitchen towel, set on a plate, place another plate on top with a heavy object, and let sit for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
- 02
Mince 4 cloves garlic and 1 tablespoon fresh ginger. Cut 2 scallions into thin rounds if using.
Method
- 01
Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Once hot, add tofu cubes and cook for 5–7 minutes, stirring occasionally, until golden and crispy on multiple sides. Transfer to a plate.
- 02
Add remaining 1 tablespoon neutral oil to the same skillet. Add broccoli florets and cook for 4–5 minutes, stirring often, until bright green and fork-tender with some charred edges.
- 03
Push broccoli to the sides of the pan. Add minced garlic and ginger to the center and cook for 30 seconds until fragrant.
- 04
Return tofu to the pan. Pour in soy sauce, rice vinegar, and sesame oil. Toss everything together for 1–2 minutes until coated and heated through.
- 05
Taste and adjust seasoning. Divide among bowls and top with sesame seeds and sliced scallions if using.
Spice Tips
For heat, sprinkle red pepper flakes over individual bowls or add them to the pan with the garlic. A squeeze of fresh lime juice brightens the finish. Drizzle with a touch more sesame oil if you like deeper nutty flavor.
Pressing tofu removes moisture so it crisps instead of steaming. You can skip this step if you're short on time, but the tofu won't be quite as crispy.