Crispy Sesame Tofu and Broccoli Stir-Fry

Ingredients

• 14 oz extra-firm tofu, drained
• 3 tablespoons cornstarch
• 4 tablespoons neutral oil (such as vegetable or avocado oil), divided
• 1 large head (about 5 cups florets) broccoli, cut into small florets
• 2 medium carrots, sliced into thin coins
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 1/2 cup water or vegetable broth
• 1 tablespoon toasted sesame seeds, for garnish
• 2 green onions, sliced, for garnish
• 3 cups cooked white or brown rice, for serving

Instructions

1. Wrap the block of tofu in a clean kitchen towel or paper towels, set it on a plate, place another plate on top, and weigh it down with a heavy can for 15 minutes to press out excess water; this is what lets it crisp instead of steam.
2. Cut the pressed tofu into 1-inch cubes and toss them in a bowl with the cornstarch until every side is lightly coated.
3. Heat 3 tablespoons of the oil in a 12-inch nonstick skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the tofu cubes in a single layer, leaving space between pieces, and cook undisturbed for 3 minutes until golden brown on the bottom, then flip each piece with tongs and cook another 3 to 4 minutes, turning occasionally, until crisp and golden on most sides.
5. Transfer the tofu to a paper-towel-lined plate and set aside; it should sound faintly crackly when tapped with a spoon.
6. Add the remaining 1 tablespoon oil to the same skillet, then add the broccoli florets and carrot coins and stir-fry over medium-high heat for 4 minutes, stirring every 30 seconds, until the broccoli turns bright green.
7. Add the garlic and ginger and stir constantly for 30 seconds until fragrant but not browned.
8. Pour in the water or broth, cover the skillet with a lid, and steam the vegetables for 2 minutes, until the broccoli is tender-crisp and pierces easily with a fork but still has bite.
9. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
10. Uncover the skillet, pour in the sauce, and stir to coat the vegetables; let it bubble for 1 minute until slightly glossy.
11. Return the crispy tofu to the skillet and toss gently for 30 seconds just to coat in sauce without knocking off the crust.
12. Remove from heat, scatter with sesame seeds and green onions, and serve immediately over rice while the tofu is still crackly.

Tips

Why You'll Love This

• Genuinely crispy tofu without deep-frying
• One pan, ready in 35 minutes
• Naturally dairy-free and easy to make gluten-free with tamari

Nutrition

Nutrition values are estimated per serving based on the ingredients used.