Instructions
10 steps · tick them off as you cookPress 1 block (400 g) extra-firm tofu between paper towels under a heavy pan for 15 minutes, then cut into 3/4-inch cubes.
15 minutesToss the tofu with 2 tbsp cornstarch and 1/2 tsp salt until each cube is dusted evenly.
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.
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.
3 minutesWhisk 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.
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.
3 minutesPush broccoli aside; add 1 tbsp grated ginger and 3 minced garlic cloves to the empty spot. Sizzle 30 seconds until fragrant.
Pour in the sauce and toss everything together. Simmer 1 minute until glossy and thickened.
1 minuteReturn the crispy tofu to the pan and toss just to coat: do not simmer, or you'll lose the crunch.
Finish with 1 tbsp toasted sesame seeds and 2 sliced green onions. Serve immediately.
Chef's tip
Add the tofu back only at the very end and toss off-heat: this preserves the crispy shell that would otherwise turn soggy the moment it meets sauce.
Suggested pairing
Spoon over jasmine rice and pair with a crisp lager or unsweetened jasmine iced tea.
About this recipe
Golden cubes of shatter-crisp tofu tossed with tender-crisp broccoli in a glossy, sticky ginger-sesame sauce with a whisper of heat.
VeganIntermediatequickcrispyhigh-proteindairy-free
