Buttery Gochujang Tofu and Broccoli

By Hetty Lui McKinnon · cooking.nytimes.com

25 min4 servings

Crispy pan-fried tofu and broccoli tossed in a buttery gochujang glaze with garlic and ginger.

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prepPreheat a large 12-inch skillet on medium-high for 2 minutes
120 g cornstarch	Coat tofu in cornstarch mixture		Toss tofu & broccoli in sauce, top & serve with rice
Salt and pepper
2 (14- to 16-ounce / 400–450 g) blocks extra-firm tofu, drained and cut into ½-inch slices
450 g broccoli, cut into small 1-inch florets	Sauté broccoli 3–5 min, transfer to bowl
1 tablespoon vegetable oil (for the broccoli)
2 tablespoons vegetable oil (for the first tofu batch)	Pan-fry first tofu batch 2–3 min per side
2 tablespoons vegetable oil (for the second tofu batch)	Pan-fry second tofu batch 2–3 min per side
3 tablespoons unsalted butter	Melt butter, add gochujang, soy, maple, garlic & ginger	Add water, simmer 1–2 min until thickened
3 tablespoons gochujang paste
2 tablespoons soy sauce
2 tablespoons maple syrup
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled and finely chopped
2 scallions, thinly sliced
Toasted white sesame seeds, for topping
Rice, to serve

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