Crispy Tofu and Broccoli Stir-fry
Servings: 4 servings
Calories: 248kcal
Crispy tofu and broccoli stir-fry tossed in a savory umami sauce. This easy family-friendly tofu recipe comes together with simple pantry ingredients and is perfect for weeknight dinners.
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Equipment
Ingredients
- 450 g extra-firm tofu
- 450 g broccoli florets
- 1 small onion sliced
- 2 Tbsp cooking oil
Seasonings:
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp toasted sesame oil
- 1 Tbsp fermented bean paste (tau cheo)
- 1 Tbsp Shaoxing wine
- ¼ cup water
- 2 tsp cornstarch
Garnish:
- 1 Tbsp Toasted white sesame seeds
Instructions
Prepare the tofu:
- Wrap tofu blocks in a clean towel or absorbent paper towels. Place a heavy object on top (like a cast iron skillet).450 g extra-firm tofu
- Let sit for at least 20–30 minutes or up to 1 hour if you have the time, to remove excess moisture. You will be surprised by how much moisture is soaked up by the towel
- Pat the tofu dry with absorbent paper towel and then cut into 1-inch cubes. Pat them dry again with absorbent paper towel. Add 1 Tbsp of oil and gently toss to coat1 Tbsp cooking oil
- I crisp them up in an air-fryer at 375 F for about 15 minutes (every air fryer might be slightly different), shaking the basket every 5 minutes. Cook until they are golden brown and crisp. Set aside to cool down while you prepare other things
Prepare the seasonings:
- Combine all the seasoning ingredients in a bowl. Whisk until smooth and set aside2 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp toasted sesame oil, 1 Tbsp fermented bean paste (tau cheo), 1 Tbsp Shaoxing wine, 1/4 cup water, 2 tsp cornstarch
Blanch the broccoli:
- Cut the broccoli into florets. Try to maintain about the same size so they cook evenly
- Prepare an ice-water bath for the broccoli after blanching
- I know it's an extra step, but it's worth doing because it ensures the broccoli cooks evenly, maintains a vibrant bright green color, and helps preserve that signature crisp-tender texture without the thick stems remaining raw
- Bring a large pot of water to a boil. Add 1 tsp of oil. Add the broccoli florets and let them cook for 1 minute
- Remove the broccoli from the boiling water and put into an ice-cold water bath. Leave them in for about 1 minute. This stops the cooking and helps preserve that green color. Drain off the water and set aside
Start cooking:
- Preheat your wok or skillet over medium heat. Add 1 Tbsp of oil. Add the onion and saute for about 2 minutes until they are lightly browned in some spots1 Tbsp cooking oil, 1 small onion
- Add the blanched broccoli in and stir fry for about 2 minutes or so450 g broccoli florets
- Give the seasoning a stir, as the cornstarch usually settles to the bottom after a while. Pour into the wok and stir for about 30 seconds. It starts to thicken
- Add the crispy tofu and continue to stir to make sure the tofu pieces and broccoli are well-coated by the sauce. Have a taste and adjust seasonings as needed. Turn off the heat
- Add the toasted sesame seeds and stir again to combine everything1 Tbsp Toasted white sesame seeds
To serve:
- Serve immediately with a bowl of white rice or noodles, or whatever you want. Just so that you know what to expect, once the crispy tofu pieces are mixed with the sauce, they won't stay crispy for long, but they still have those crispy edges and are slightly chewy in a satisfying way.
Nutrition
Serving: 1serving | Calories: 248kcal | Carbohydrates: 18g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 781mg | Potassium: 593mg | Fiber: 4g | Sugar: 7g | Vitamin A: 705IU | Vitamin C: 102mg | Calcium: 117mg | Iron: 3mg
