Crispy Ginger-Sesame Tofu Stir-Fry with Broccoli

Ingredients

• 400 g extra-firm tofu
• 2 tbsp cornstarch
• 3 tbsp neutral oil
• 4 cup broccoli florets
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, grated
• 3 unit garlic cloves, minced
• 1 tbsp toasted sesame seeds
• 2 unit green onions, sliced

Instructions

1. 1

   Press 1 block (400 g) extra-firm tofu between paper towels under a heavy pan for 15 minutes, then cut into 3/4-inch cubes.

2. 2

   Toss the tofu with 2 tbsp cornstarch and 1/2 tsp salt until each cube is dusted evenly.

3. 3

   Heat 3 tbsp neutral oil in a large non-stick skillet over medium-high heat until it shimmers without smoking. Add the tofu in a single layer.

4. 4

   Sear undisturbed for 3 minutes per side, rotating to crisp all 4-6 sides, about 10 minutes total, until deeply golden and crackly. Transfer to a plate.

5. 5

   Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp maple syrup, 1 tbsp toasted sesame oil, and 1 tsp cornstarch in a small bowl.

6. 6

   In the same skillet, add 4 cups broccoli florets with 2 tbsp water. Cover and steam-fry for 3 minutes until bright green and tender-crisp.

7. 7

   Push broccoli aside; add 1 tbsp grated ginger and 3 minced garlic cloves to the empty spot. Sizzle 30 seconds until fragrant.

8. 8

   Pour in the sauce and toss everything together. Simmer 1 minute until glossy and thickened.

9. 9

   Return the crispy tofu to the pan and toss just to coat : do not simmer, or you'll lose the crunch.

10. 10

    Finish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve immediately.