Savory Ginger-Tofu Stir-fry with Crisp Broccoli

Name: Savory Ginger-Tofu Stir-fry with Crisp Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 14 ounce Extra-firm tofu; 1 medium head Broccoli; 1 inch piece Fresh ginger; 1/4 cup Soy sauce; 2 cloves Garlic; 1 tablespoon Sesame oil; 2 tablespoons Vegetable oil; 1 tablespoon Cornstarch; 1/4 cup Water or vegetable broth

"This recipe offers a classic and straightforward approach to preparing pan-fried tofu and steamed broccoli, infused with the aromatic warmth of fresh ginger and savory soy sauce. A simple stir-fry method ensures quick cooking and a satisfying, balanced meal."

Ingrediente

Mergeți la pași ↓

2 Porții

Extra-firm tofu
14 ounce
Broccoli
1 medium head
Fresh ginger
1 inch piece
Soy sauce
1 cup
Garlic
2 cloves
Sesame oil
1 tablespoon
Vegetable oil
2 tablespoons
Cornstarch
1 tablespoon
Water or vegetable broth
1 cup

Cumpărați pe Amazon Cumpărați pe Walmart Adaugă în Instacart

FridgeGenius earns from qualifying purchases through Amazon, Walmart, and Instacart links — at no extra cost to you.

Toți pașii

Pasul 1 din 8

Press the extra-firm 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 something heavy on top (like a cast-iron skillet or a few cans). Let it press for at least 15-30 minutes to remove excess water.

1
Press the extra-firm 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 something heavy on top (like a cast-iron skillet or a few cans). Let it press for at least 15-30 minutes to remove excess water.
2
While tofu presses, prepare the vegetables: Cut the broccoli into bite-sized florets. Mince the garlic and grate the fresh ginger.
3
Prepare the sauce: In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water or vegetable broth until smooth. Set aside.
4
Cook the tofu: Unwrap the pressed tofu and cut it into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
5
Cook the broccoli: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp. You can add a tablespoon or two of water and cover for a minute to steam them lightly if desired.
6
Aromatics and sauce: Push the broccoli to one side of the skillet. Add the minced garlic and grated ginger to the empty space and cook for 30 seconds until fragrant.
7
Combine and coat: Return the cooked tofu to the skillet with the broccoli. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the ingredients in the skillet. Cook, stirring constantly, until the sauce thickens and coats the tofu and broccoli, about 1-2 minutes.
8
Serve immediately, perhaps over a bed of rice for a complete meal.