Ginger-Kissed Tofu and Broccoli Medley

Name: Ginger-Kissed Tofu and Broccoli Medley
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 2
Cuisine: International
Ingredients: 400 grams Firm Tofu; 300 grams Broccoli; 2 tablespoons Fresh Ginger; 3 tablespoons Soy Sauce; 0.5 teaspoon Salt; 2 tablespoons Vegetable Oil

"A timeless preparation featuring pan-fried tofu and tender steamed broccoli, unified by a savory ginger-infused soy sauce. This dish exemplifies classic Asian-inspired home cooking with simple, fresh ingredients."

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2 Porties

Firm Tofu
14.1 oz
Broccoli
10.6 oz
Fresh Ginger
2 tablespoons
Soy Sauce
3 tablespoons
Salt
0.5 teaspoon
Vegetable Oil
2 tablespoons

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Alle Stappen

Stap 1 van 8

Press the tofu: Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cookbook or a cast-iron pan) on top for at least 15-20 minutes to remove excess water. This will help the tofu crisp up when cooked.

1
Press the tofu: Wrap the block of tofu in a few layers of paper towels or a clean kitchen towel. Place it on a plate and put a heavy object (like a cookbook or a cast-iron pan) on top for at least 15-20 minutes to remove excess water. This will help the tofu crisp up when cooked.
2
While the tofu is pressing, prepare the broccoli: Wash the broccoli and cut it into small, bite-sized florets. Peel and finely mince the fresh ginger.
3
Prepare the sauce: In a small bowl, combine the soy sauce and half of the minced ginger. Set aside.
4
Cut the pressed tofu into 1-inch cubes. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
5
Add the tofu cubes to the hot pan in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Season lightly with salt during cooking.
6
Remove the crispy tofu from the pan and set it aside. Add the broccoli florets and the remaining minced ginger to the same pan. If the pan seems dry, add a tiny splash of water (about 1-2 tablespoons) and cover with a lid. Steam the broccoli for 3-5 minutes, or until tender-crisp.
7
Uncover the pan, add the cooked tofu back in. Pour the ginger-soy sauce over the tofu and broccoli. Toss gently to coat everything evenly. Cook for another 1-2 minutes, allowing the sauce to slightly thicken and warm through.
8
Taste and adjust seasoning with additional salt if needed. Serve immediately.