Ginger Tofu with Broccoli has become my new favorite vegan entree. The Asian-inspired ginger sauce combined with the pan-fried crispy tofu and broccoli is so delicious, that it's on my dinner menu every week.
Served with rice, this recipe serves three.
Enjoy!
Ginger Tofu with Broccoli
Ingredients:
Sauce:
1/4 cup soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil
2 Tbsp brown sugar
2 Tbsp rice vinegar
1 Tbsp minced fresh ginger
3 cloves garlic, minced
2 Tbsp sesame seeds
1 Tbsp cornstarch
Stir Fry:
14 oz block extra-firm tofu
Pinch of salt
2 Tbsp cornstarch
2 Tbsp neutral and high-heat oil (I use avocado)
10 oz bag frozen broccoli florets
3 green onions, sliced
3-4 cups cooked brown rice
Instructions:
- Place a paper towel on a plate. Remove tofu from package and place on paper towel. Place another paper towel on tofu. Cover tofu with a second plate. This will press the excess water from the tofu. Press the tofu for at least one hour in the refrigerator.
- While the tofu is pressing, prepare the sauce. In a small bowl combine soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, sesame seeds, and cornstarch. Stir until the brown sugar and cornstarch are dissolved, then set aside.
- Cut the pressed tofu into 1-inch cubes, then season with pinch of salt. Sprinkle cornstarch over cubes, then toss to coat.
- Heat a large skillet over medium heat, and add oil. Add the dusted tofu cubes and cook, stirring when necessary, until the cubes are golden brown on at least two sides. Then remove cooked tofu to a clean plate.
- Add the frozen broccoli to the hot skillet and stir fry until slightly browned on edges.
- Stir the sauce, then pour it into the skillet with the broccoli. Stir and cook until the sauce begins to bubble and thicken. Once thickened, turn off the heat and stir in the cooked tofu cubes.
- Serve the tofu and broccoli over a bed of hot cooked rice. Top with sliced green onions.
