Tofu and Broccoli
30 min2 to 4 servings
Crispy pan-fried tofu and charred broccoli glazed in a ginger-garlic soy sauce.
| prepDrain tofu block, pat dry and cut into 1-inch cubes | ||||
| 60 ml light soy sauce | Whisk sauce, set aside | Return tofu, add sauce, simmer 30 sec–1 min until glazed | Serve topped with sesame seeds, rice alongside | |
| 1 tablespoon toasted sesame oil | ||||
| 2 tablespoons light brown sugar | ||||
| 1 teaspoon cornstarch (for sauce) | ||||
| 1 (14-ounce / 400 g) block firm tofu, drained and cut into 1-inch cubes | Coat tofu cubes with cornstarch | Fry tofu 10–12 min until golden, transfer to plate | ||
| 30 g cornstarch (for coating) | ||||
| 30 ml vegetable oil (for tofu) | ||||
| 2 medium broccoli crowns, cut into florets | Char broccoli 2–3 min per side, undisturbed first | Stir garlic, ginger & scallions 1–2 min until fragrant | ||
| Kosher salt | ||||
| 15 ml vegetable oil (for broccoli) | ||||
| 4 garlic cloves, finely chopped | ||||
| 1 (½-inch / 1.25 cm) piece fresh ginger, finely chopped (about 2 teaspoons) | ||||
| 3 scallions, finely chopped | ||||
| Toasted sesame seeds, for garnish | ||||
| Rice, for serving | ||||
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