Crispy tofu and broccoli stir-fry

Crispy tofu and broccoli stir-fry

Based on 25 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/chill_crisp/

"You can even use frozen broccoli, or other kinds of tofu, like smoked tofu or extra firm tofu. If you want your tofu to turn out crispier, you can wrap it in a paper towel and put a heavy object (like a pan) on top to squeeze out more liquid, before you start cooking."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400 g
firm tofu
1
broccoli
1 clove
garlic
4 slices
ginger
4 tbsp
light soy sauce
2 tbsp
oyster sauce
1 tbsp
brown sugar
4 tbsp
water
1 tsp
chili flakes
vegetable oil (for frying)
sesame seed (for garnish)
rice (cooked, for frying)
MetricImperial

Utensils

cutting board, knife, paper towels, bowl (small), whisk, nonstick pan (large), spatula, plate, wok (optional)

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How-To Videos

how-to-cook-basmati-rice

How to cook basmati rice

how-to-reach-the-perfect-temperature-for-frying

How to reach the perfect temperature for frying

how-to-cut-broccoli

How to cut broccoli

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal849
Fat44 g
Protein42 g
Carb87 g
  • Step 1/3

    Drain the water of firm tofu, pat off excess liquid with a paper towel. Cut into thick squares (1.5 cm/ 0.5 in. thick, 5 cm/ 2 in. wide). Cut the broccoli into long florets. To use up the stem, slice off the woodier outer and then slice into pieces. Mince garlic and ginger.  In a small bowl, add soy sauce, oyster sauce, sugar, water and chili flakes, whisk together.
    • 400 g firm tofu
    • 1 broccoli
    • 1 clove garlic
    • 4 slices ginger
    • 4 tbsp light soy sauce
    • 2 tbsp oyster sauce
    • 1 tbsp brown sugar
    • 4 tbsp water
    • 1 tsp chili flakes
    • cutting board
    • knife
    • paper towels
    • bowl (small)
    • whisk

    Drain the water of firm tofu, pat off excess liquid with a paper towel. Cut into thick squares (1.5 cm/ 0.5 in. thick, 5 cm/ 2 in. wide). Cut the broccoli into long florets. To use up the stem, slice off the woodier outer and then slice into pieces. Mince garlic and ginger. In a small bowl, add soy sauce, oyster sauce, sugar, water and chili flakes, whisk together.

  • Step 2/3

    In a large non-stick pan or wok, add vegetable oil and heat over low heat. Add tofu on one layer, and increase the heat to medium heat, let fry until one side is golden and crispy. Turn around and fry the other side until golden. Each side is about 5 min. Transfer to a plate lined with a paper towel to drain oil.
    • vegetable oil (for frying)
    • nonstick pan (large)
    • spatula
    • plate
    • wok (optional)

    In a large non-stick pan or wok, add vegetable oil and heat over low heat. Add tofu on one layer, and increase the heat to medium heat, let fry until one side is golden and crispy. Turn around and fry the other side until golden. Each side is about 5 min. Transfer to a plate lined with a paper towel to drain oil.

  • Step 3/3

    In the same pan, add more oil if needed. Add broccoli, fry for 3-5 minutes until browned.  Add garlic and ginger and fry until fragrant,  add the sauce, fry briefly, add back the tofu and let the sauce cook down. Garnish with sesame seeds. Serve with rice and enjoy!
    • vegetable oil (for frying)
    • sesame seed (for garnish)
    • rice (cooked, for frying)

    In the same pan, add more oil if needed. Add broccoli, fry for 3-5 minutes until browned. Add garlic and ginger and fry until fragrant, add the sauce, fry briefly, add back the tofu and let the sauce cook down. Garnish with sesame seeds. Serve with rice and enjoy!

  • Enjoy your meal!

    Crispy tofu and broccoli stir-fry

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