Name: Tofu and Broccoli Stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g broccoli; 60 ml tamari (or soy sauce); 15 ml sesame oil; 15 g fresh ginger, grated; 3 cloves garlic, minced; 10 g cornstarch; 30 ml vegetable oil; 60 ml water or vegetable broth; 15 ml rice vinegar (optional); 5 g brown sugar (optional); 2 g red pepper flakes (optional); 2 tbsp toasted sesame seeds (for garnish); 2 stalks green onions, sliced (for garnish)

Steps

Prepare and Cook Tofu

Press the tofu: wrap it in paper towels or a clean kitchen towel and place a heavy object on top for 20 minutes. Cut into 2 cm cubes. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.

Make the Sauce

Meanwhile, in a small bowl, whisk together the tamari (or soy sauce), sesame oil, grated ginger, minced garlic, cornstarch, water (or vegetable broth), rice vinegar, brown sugar, and red pepper flakes (if using). Mix well until the cornstarch is dissolved.

Stir-fry Broccoli

In the same skillet, add another 1 tbsp of vegetable oil. Add the broccoli florets and stir-fry for 3-5 minutes until bright green and slightly tender-crisp. If needed, add a splash of water and cover briefly to steam.

Combine and Serve

Return the cooked tofu to the skillet with the broccoli. Pour the prepared sauce over everything and stir continuously until the sauce thickens and coats the tofu and broccoli, about 1-2 minutes. Remove from heat and serve immediately. Garnish with toasted sesame seeds and sliced green onions.

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