Ingredients: |
Ingredients: ¼ C 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
14 oz block extra-firm tofu
Pinch of salt
2 Tbsp cornstarch
2 Tbsp neutral oil (vegetable, canola, peanut)
½ lb frozen broccoli florets
3-4 green onions, sliced
4 C cooked rice
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Directions: |
Directions:1. Press the tofu for at least 30 minutes to extract excess water
2. In a small bowl combine the soy sauce, water, sesame oil, brown sugar, rice vinegar, grated ginger, minced garlic, sesame seeds, and cornstarch
3. Stir until the brown sugar and cornstarch are dissolved, then set the sauce aside
4. Cut the pressed tofu into 1-inch cubes, then season with a pinch of salt
5. Sprinkle 1 Tbsp cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch, or until the tofu cubes have a nice even coating of cornstarch
6. Heat a large skillet over medium flame
7. Once hot, add 2 Tbsp oil and tilt the skillet until the bottom is coated in a thick layer of oil
8. Add the dusted tofu cubes and let cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side, and cook until golden brown again. Continue this process until brown and crispy on all sides, then remove the crispy tofu to a clean plate
9. Add the frozen broccoli to the hot skillet and briefly stir fry until slightly browned on the edges
10. Lower the heat to medium-low
11. Give the bowl of sauce a good stir, then pour it into the skillet with the broccoli
12. Stir and cook until the sauce begins to bubble and thicken (this should happen very quickly)
13. Once thickened, turn off the heat and stir in the cooked tofu cubes
Serve the tofu and broccoli over a bed of cooked rice, topped with sliced green onions. |
This recipe for Sesame Tofu with Broccoli is from