Tofu and Broccoli
Ingredients
The tofu
-
14
ounces
extra firm tofu
-
2
tablespoons
cornstarch
-
1
tablespoon
vegetable or avocado oil
-
1½
teaspoons
sesame oil
The broccoli
-
3
cups
broccoli florets
-
3
tablespoons
water
-
3
cloves
garlic, minced
-
1
teaspoon
ginger, grated
-
¼
cup
soy sauce
-
1
tablespoon
maple syrup
-
1
tablespoon
rice vinegar
-
½
teaspoon
chili flakes
-
1
tablespoon
cornstarch mixed with 2 tablespoons water
-
½
teaspoon
sesame seeds, toasted
For serving
-
white rice
cooked
-
scallions
sliced
Instructions
- Prepare the tofu by cutting it into cubes and seasoning with salt and pepper.
- Coat the tofu cubes in cornstarch using a plastic bag.
- Heat vegetable oil and sesame oil in a skillet over medium-high heat.
- Add the tofu to the skillet and cook until golden brown and crispy, about 10 minutes total.
- Remove the tofu from the pan and set aside.
- Add broccoli and water to the pan, cover, and steam until bright green and tender, about 3-5 minutes.
- Uncover and add garlic, ginger, chili flakes, and remaining sesame oil, stirring until softened.
- Add soy sauce, maple syrup, rice vinegar, and cornstarch-water mix, stirring until thickened.
- Stir in sesame seeds and return the tofu to the pan, tossing to coat in the sauce.
- Serve over white rice and garnish with scallions and extra sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
174
Total fat
7g
Total carbohydrates
17g
Total protein
11g
Sodium
901mg
Cholesterol
0mg
You might also like