Crispy Tofu With Garlic Broccoli
One block of tofu, one head of broccoli, and twenty minutes. Pressing the tofu for ten minutes is the only wait, and it is what turns a soft block into pieces that actually crisp instead of steam.
Tofu sold in water is about 85 percent moisture, which is why it falls apart and tastes bland when it goes straight into a hot pan. Pressing it between towels under a heavy plate drives out enough water that the surface can brown. Ten minutes is enough; thirty is better but rarely worth the wait on a weeknight.
Cornstarch Is the Crunch, Not the Breading
A light toss in cornstarch, not flour, gives you a thin shell that crisps at high heat without absorbing oil. Flour tastes pasty and turns gray; cornstarch stays pale and snaps. Use a tablespoon per block and shake the pieces in a bag rather than stirring, so the coating stays even.
The broccoli should go in first over high heat and keep moving. Crowding the pan traps steam and the florets go army green and soft. Cook them in a single layer, and if your burner is small, do two batches rather than one crowded one.
Sauce Goes In Last, Off the Heat
A quick garlic soy glaze added at the end coats the tofu without burning the garlic, which goes bitter in under a minute over direct heat. Pull the pan off the burner, pour the sauce around the edges, and toss once. The residual heat thickens it without scorching.
Ingredients
- 1 block extra-firm tofu, 14 oz, pressed and cubed
- 1 1/2 lb broccoli, cut into bite-size florets
- 3 tbsp cornstarch
- 3 tbsp neutral oil, divided
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce or tamari
- 1 tbsp maple syrup or honey
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- 2 scallions, sliced
Steps
Press and cube the tofu
Wrap the tofu block in a clean towel, set a plate with a heavy can on top, and press 10 minutes. Cut into 3/4 inch cubes and pat dry; surface moisture is what keeps it from browning.
Coat with cornstarch
Toss the cubes with cornstarch in a bowl or zip bag until every piece is lightly dusted. Shake off the excess so the coating stays thin and even.
Crisp the tofu in a hot pan
Heat 2 tablespoons of oil in a wide skillet over medium-high. Add the tofu in a single layer and leave it undisturbed for 4 minutes, then flip and crisp the other side, about 3 more. Move to a plate.
Sear the broccoli
Add the remaining oil and the broccoli to the pan. Sear 5 to 6 minutes, tossing often, until the edges brown and the stems are crisp tender.
Build the garlic glaze off the heat
Stir in the garlic and ginger for 30 seconds, then slide the pan off the burner. Add soy sauce, maple syrup, and sesame oil and swirl until it thickens slightly.
Toss and finish
Return the tofu to the pan and toss once to coat. Scatter sesame seeds and scallions over the top and serve over rice or noodles.
Keeping the Tofu Crisp After Saucing
- Sauce the tofu at the last second; sitting in the glaze for more than a few minutes softens the crust.
- Frozen edamame stand in for broccoli and need only 3 minutes in the pan.
- For a hotter version, add 1 teaspoon of chili crisp with the garlic.
Nutrition per serving
| Calories | 320 kcal |
| Protein | 22 g |
| Carbohydrates | 18 g |
| Fat | 18 g |
| Sodium | 540 mg |
