Spicy Tofu and Broccoli Stir-Fry
A quick, healthy, and flavor-packed dinner option featuring crispy tofu, tender-crisp broccoli, and a spicy sauce.
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cups broccoli florets
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2-3 tablespoons sriracha sauce adjust to taste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ΒΌ cup water
- 2 green onions sliced (for garnish)
- Sesame seeds optional
Instructions
- Press your tofu for at least 30 minutes before cooking. I usually sandwich it between paper towels and place a heavy book on top.
- Mix the sauce ingredients in a small bowl: soy sauce, rice vinegar, sriracha, and cornstarch slurry (cornstarch mixed with water). Set aside.
- Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove and set aside.
- In the same pan, add the remaining oil. Stir-fry garlic and ginger for 30 seconds until fragrant.
- Add broccoli and stir-fry for 3-4 minutes until bright green and slightly tender but still crisp.
- Return tofu to the pan, pour in the sauce mixture, and toss everything together until well-coated and the sauce thickens, about 2-3 minutes.
- Garnish with green onions and sesame seeds before serving.