Crispy Sesame Tofu Stir-Fry with Ginger-Garlic Broccoli

Ingredients

• 400 g extra-firm tofu
• 2 tbsp cornstarch
• 3 tbsp toasted sesame oil
• 4 cup broccoli florets
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 0,25 cup soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp chili paste
• 2 tsp toasted sesame seeds
• 3 unit green onions, sliced

Instructions

1. 1

   Press 1 block (400 g) extra-firm tofu between clean towels under a heavy pan for 15 minutes, then cube into ¾-inch pieces.

2. 2

   Toss the tofu with 2 tbsp cornstarch and ½ tsp salt until every cube is evenly coated and dry to the touch.

3. 3

   Heat 3 tbsp sesame oil in a large non-stick skillet over medium-high heat until it shimmers. Sear the tofu 8-10 minutes, turning every 2 minutes, until deeply golden and crisp on all sides. Remove to a plate.

4. 4

   In the same pan, add 4 cups broccoli florets and ¼ cup water; cover and steam 3 minutes until bright green and crisp-tender.

5. 5

   Uncover, push broccoli aside and add 4 minced garlic cloves plus 1 tbsp grated ginger to the bare spot. Sizzle 45 seconds until fragrant.

6. 6

   Whisk together ¼ cup soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp chili paste and 1 tsp cornstarch dissolved in 3 tbsp water.

7. 7

   Pour the sauce into the pan and toss with the broccoli; simmer 1-2 minutes until glossy and thick enough to coat a spoon.

8. 8

   Return the crispy tofu to the pan and toss gently for 30 seconds just to glaze : don't over-stir or you'll lose the crunch.

9. 9

   Finish with 2 tsp toasted sesame seeds and 3 sliced green onions. Serve immediately.