Asian Tofu Broccoli Stir-Fry
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 oz extra-firm tofu (cut into cubes)
- 1.5 tablespoons cornstarch
- 1/4 teaspoon white pepper powder
- 1/4 teaspoon salt (or to taste)
- 1.5 tablespoon oil (divided, I used avocado oil)
- 1 inch ginger (finely chopped)
- 4-5 large garlic cloves (finely chopped)
- 1 cup broccoli florets (small to medium size florets)
- 4 tablespoons water (60 ml)
- 2-3 tablespoons cashews (roasted, optional)
- green onions (chopped, to garnish)
- white sesame seeds (to garnish)
- 3 tablespoons tamari (45 ml, or use soy sauce)
- 1 tablespoon rice vinegar (15 ml)
- 1.5 tablespoon brown sugar
- 1 teaspoon toasted sesame oil (5 ml)
- 2 teaspoons cornstarch
- 2 tablespoons water (30 ml)
Method
- Press tofu with a heavy object for 15 to 20 minutes, then cut into cubes. Toss tofu cubes with 1.5 tablespoons cornstarch, 1/4 teaspoon each of white pepper powder and salt. Set aside.
- Heat 1 tablespoon of oil on medium heat in a skillet. Once the oil is hot, add the cornstarch tossed tofu cubes to the skillet in single layer.Cook until each side is golden-brown, around 5 to 6 minutes each side. Remove tofu from the skillet into a plate.
- Meanwhile, in a measuring jar or bowl, whisk together all the ingredients for the sauce- tamari, rice vinegar, brown sugar, toasted sesame oil, 2 teaspoons cornstarch and 2 tablespoons water. Set aside.
- To the same skillet in which the tofu was pan-fried, now add the remaining 1/2 tablespoon of oil. Add in the chopped garlic and ginger and saute for 1 minute until the garlic and ginger start changing color.
- Then add in the broccoli florets along with 4 tablespoons of water. Stir and cover the skillet with a lid. Cook/steam the broccoli for 2 minutes on medium heat.
- Remove the lid and stir in the prepared sauce. It will start to thicken immediately.
- Stir in the pan-fried tofu and turn off the heat. Mix until all the tofu and broccoli is well coated with the sauce. Add in the roasted cashews and green onion.
- Garnish the tofu broccoli stir-fry with sesame seeds and serve warm with rice!