Tofu & Broccoli Stir Fry
25 min3 servings
Pan-fried tofu and broccoli in a maple-soy glaze, crispy on the outside and tender within.
| prepSlice tofu into thin pieces, then cut into rough triangular shapes or rectangles | |||||
| 1.5 tablespoons cornstarch (for coating) | Coat tofu with cornstarch | Heat oil, fry tofu 4–5 min per side until 50% browned | Add broccoli, cover & steam 2–3 min | Pour sauce over tofu & broccoli, cook 2–3 min medium-low heat | Season with salt & pepper, top with remaining sesame seeds |
| 1 block (455 g) super firm tofu, sliced into rough triangular shapes | |||||
| 2 teaspoons light olive oil | |||||
| 1 broccoli crown (about 225 g), cut into florets | |||||
| 1.5 tablespoons cornstarch (for slurry) | Mix cornstarch slurry, soy sauce, maple syrup, sesame seeds & garlic powder | ||||
| 22 ml water | |||||
| 60 ml low sodium soy sauce | |||||
| 60 ml grade A maple syrup | |||||
| 1/2 teaspoon garlic powder | |||||
| 1/2 tablespoon sesame seeds (for sauce) | |||||
| 1/2 tablespoon sesame seeds (for garnish) | |||||
| Salt and black pepper (to taste) | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.