Crispy Tofu and Broccoli Stir Fry

• 1 block (14 oz) firm tofu, drained and pressed
• 1 lb broccoli florets
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (or mushroom sauce for vegan option)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons sesame seeds
• 2 green onions, sliced
• 1 tablespoon rice vinegar
• Salt to taste

Steps

1. 1 Cut tofu into 1-inch cubes and toss with cornstarch.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add tofu and cook until crispy, about 8 minutes, flipping halfway.
3. 3 Remove tofu and set aside. In the same skillet, add another tablespoon of oil and the broccoli. Stir-fry for 5 minutes.
4. 4 Add minced garlic, ginger, and red pepper flakes to the broccoli and cook for 1 minute.
5. 5 Stir together soy sauce, oyster sauce, and rice vinegar in a small bowl. Pour over broccoli and toss to coat.
6. 6 Return tofu to the skillet, gently toss to combine, and cook for 2 more minutes.
7. 7 Sprinkle with sesame seeds and green onions, then serve immediately.

Equipment

• Large skillet or wok

Variations

• Add shredded carrots or bell peppers for extra crunch and color.

Substitutions

• Use tamari sauce instead of soy sauce for a gluten-free option.
• Substitute oyster sauce with mushroom sauce for a vegan alternative.

Pairings

• Pairs well with jasmine rice or a fresh cucumber salad.

Nutrition

Tips

• Press the tofu ahead of time to get it extra crispy.
• For a smoky flavor, add a pinch of smoked paprika with the red pepper flakes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with steamed jasmine rice or a side of egg rolls for a complete meal.

FAQ