Pan Fried Sesame Tofu with Broccoli
Ingredients
The sauce
-
¼
cup
soy sauce
-
2
Tbsp
water
-
1
Tbsp
toasted sesame oil
-
2
Tbsp
brown sugar
-
2
Tbsp
rice vinegar
-
1
Tbsp
grated fresh ginger
-
2
cloves
garlic, minced
-
2
Tbsp
sesame seeds
-
1
Tbsp
cornstarch
The stir fry
-
14
oz
block extra-firm tofu
-
a pinch
salt
-
2
Tbsp
cornstarch
-
2
Tbsp
neutral oil (vegetable, canola, peanut)
-
½
lb
frozen broccoli florets
-
3-4
green onions, sliced
-
4
cups
cooked rice
Instructions
- Press the tofu to remove excess water for at least 30 minutes.
- While pressing, prepare the sauce by mixing soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch in a bowl.
- Cut the pressed tofu into 1-inch cubes and season with salt, then coat with cornstarch.
- Heat oil in a skillet over medium heat and fry the tofu until golden brown on all sides.
- Remove the tofu and stir fry the frozen broccoli in the same skillet until slightly browned.
- Pour the prepared sauce into the skillet with the broccoli and cook until it thickens.
- Add the crispy tofu back to the skillet, stir to coat, and serve over cooked rice topped with green onions.
Nutrition Facts (estimated)
Servings
3
Calories
647
Total fat
28.13g
Total carbohydrates
85.93g
Total protein
24.4g
Sodium
1881.13mg
Cholesterol
0mg
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