Tofu Veggie Stir-Fry
Quick · 30 min · Serves 2 · Chinese
Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free
Cornstarch-crisped tofu and broccoli tossed in a garlic-ginger hoisin sauce, served over rice with sesame and scallion.
Ingredients
For 2 servings
Rice
- 150 g rice
Tofu
- 300 g firm tofu, drained
- 1 tbsp cornstarch
Sauce
- 3 tbsp soy sauce, low-sodium
- 1 tbsp hoisin sauce
- 2 tsp rice vinegar
- 2 clove garlic, minced
- 10 g ginger, minced (about 2 tsp)
Stir-fry
- 1.5 tbsp vegetable oil
- 300 g broccoli, cut into florets
To serve
- 1 tsp sesame oil, toasted
- 2 scallion, thinly sliced
- 1 tbsp sesame seed, toasted (optional)
Steps
Rice
- Start the rice first: cook it according to the packet and keep it warm.
Tofu
- Pat the tofu very dry with paper towels, pressing gently to squeeze out some water without crumbling it. Cut the block in half horizontally, then into 2.5 cm (1 inch) cubes, and pat dry once more on a plate.
- Sprinkle 2½ teaspoons of the cornstarch over the tofu a little at a time, tossing gently with your fingers between additions, until every cube is lightly and evenly coated.
Sauce
- For the sauce, whisk the soy sauce, hoisin, rice vinegar, garlic, ginger, the remaining ½ teaspoon of cornstarch and 2 tablespoons of water in a small bowl until smooth.
Stir-fry
- Heat ½ tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat until it shimmers. Add the broccoli with a pinch of salt and pepper and cook, stirring now and then, for about 5 minutes, until bright green and crisp-tender. Move it to a plate.
- Add the remaining vegetable oil and the tofu in a single layer. Cook for 8 to 10 minutes, turning the cubes every 2 to 3 minutes, until golden on all sides. Break apart any that stick together; a few crumbs are fine.
- Return the broccoli, give the sauce a stir (the cornstarch settles), and pour it over. Cook, stirring, for about 1 minute, until the sauce thickens, turns glossy and coats everything.
To serve
- Take the pan off the heat, stir in the sesame oil and scallions, scatter with the sesame seeds, and serve over the rice. Leftovers keep for up to 4 days in the fridge; reheat gently over medium-low heat.