Ginger-Kissed Tofu and Broccoli Medley

• 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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ขั้นตอนทั้งหมด

1. 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. 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. 3

   Prepare the sauce: In a small bowl, combine the soy sauce and half of the minced ginger. Set aside.

4. 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. 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. 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. 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. 8

   Taste and adjust seasoning with additional salt if needed. Serve immediately.