A healthier and vegetarian-friendly version of a classic Chinese takeout dish. Tender tofu and crisp broccoli are stir-fried in a savory sauce for a flavorful and satisfying meal.
Chinese Takeout-style Tofu And Broccoli
Ingredients
- 14 oz firm tofu
- 1 teaspoon vegetable oil
- 1 ½ teaspoons sesame oil (divided)
- 3 cups broccoli florets
- 3 tablespoons vegetable broth
- 2 garlic cloves (minced)
- 1 teaspoon grated ginger
- ¼ cup soy sauce
- 2 tablespoons agave syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- ¹¹⁄₂ teaspoon toasted sesame seeds (plus more for serving)
- cooked white rice (for serving)
- sliced scallions (for serving)
Instructions
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Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
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After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
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In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
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Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
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Remove the lid and increase the heat to medium-high.
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Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
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Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
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Return the tofu to the pan and toss to coat in the sauce.
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Serve over white rice and garnish with scallions and sesame seeds.
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Enjoy!
Nutrition (per serving)
Adapted from: tasty.co
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