Crisp-tender broccoli florets tossed in a savory, aromatic garlic sauce. This popular Chinese-American takeout classic is incredibly easy to make at home and ready in under 20 minutes.
Prep10 min
Cook10 min
Servings4
Serving size: 1 cup
140cal
6gprotein
13gcarbs
8g
Ingredients
600 g broccoli (About 1 large head, cut into bite-sized florets)
6 cloves garlic (Finely minced)
1 inch ginger (Peeled and finely grated)
3 tbsp low sodium soy sauce (Use tamari for a gluten-free option)
60 ml vegetable broth (Or water)
1 tsp cornstarch (For thickening the sauce)
1 tsp toasted sesame oil (Adds a nutty, aromatic finish)
1 tsp granulated sugar (Balances the saltiness of the soy sauce)
A classic Chinese dish featuring silky, delicate steamed tofu bathed in a fragrant, savory sauce. The final drizzle of sizzling oil over fresh aromatics awakens the flavors, creating a simple, elegant, and healthy meal ready in under 15 minutes.
Achieve perfectly fluffy, nutty-flavored brown rice every time with this foolproof stovetop method. This versatile and wholesome side dish is the ideal foundation for stir-fries, curries, grain bowls, or alongside grilled proteins. Simple, reliable, and delicious.
About Broccoli in Garlic Sauce, Steamed Tofu with Savory Sauce and Steamed Brown Rice
Aromatic broccoli in garlic sauce with protein-packed tofu and brown rice – fiber-rich and satisfying.
This chinese_american dish is perfect for dinner. With 602.26 calories and 15.649999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
avocado oil
(Or another high-smoke-point neutral oil)
1 tbsp shaoxing wine (Optional, but adds authentic depth of flavor)
0.25 tsp white pepper (Optional, for a subtle heat)
8 cup water (For blanching)
1 tsp salt (For blanching water)
Instructions
1
Prepare the Sauce and Vegetables
Wash the broccoli and cut it into uniform, bite-sized florets. Peel and slice the stem if desired.
Finely mince the garlic and grate the ginger.
In a small bowl, whisk together the low sodium soy sauce, vegetable broth, cornstarch, sugar, toasted sesame oil, Shaoxing wine (if using), and white pepper (if using). Ensure the cornstarch is fully dissolved. Set aside.
2
Blanch the Broccoli
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
Prepare a large bowl of ice water and set it nearby.
Carefully add the broccoli florets to the boiling water and cook for 60-90 seconds, until they turn a vibrant green and are crisp-tender.
Using a slotted spoon, immediately transfer the broccoli from the boiling water to the ice bath. This stops the cooking process and preserves the color and crunch. Let it cool for 1 minute, then drain thoroughly.
3
Stir-fry the Aromatics and Broccoli
Heat the avocado oil in a large wok or skillet over high heat until it just begins to shimmer.
Add the minced garlic and grated ginger. Stir-fry for 15-20 seconds until fragrant. Be careful not to let the garlic burn.
Add the drained, blanched broccoli to the wok. Toss everything together for about 1 minute to coat the broccoli in the aromatic oil.
4
Add Sauce and Serve
Give the sauce mixture a final quick stir to recombine the cornstarch, then pour it into the wok over the broccoli.
Stir continuously for 1-2 minutes as the sauce bubbles and thickens, coating each floret in a glossy glaze.
Once the sauce has thickened to your liking, remove the wok from the heat.
Transfer to a serving platter and serve immediately with steamed rice.
180cal
4gprotein
8gcarbs
15gfat
Ingredients
1 block (16 oz) Silken Tofu (Or soft tofu)
3 tbsp Light Soy Sauce
1 tbsp Water
1 tbsp Shaoxing Wine (Optional, for depth)
1 tsp Sugar
1 tsp Toasted Sesame Oil
0.25 tsp White Pepper (Ground)
1.5 tbsp Neutral Oil (Such as canola, vegetable, or avocado oil)
2 stalks Scallions (Finely sliced, whites and greens separated)
1 inch Ginger (Peeled and julienned)
2 cloves Garlic (Thinly sliced)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Prepare and Steam Tofu
Carefully remove the silken tofu from its package, draining any excess water. Do not press it.
Place the entire block on a heatproof, shallow dish with a lip to catch the sauce.
Set up a steamer over medium-high heat. Once the water is boiling, place the dish with the tofu inside.
Cover and steam for 8-10 minutes until the tofu is heated through and jiggly.
2
Mix the Sauce
While the tofu steams, in a small bowl, whisk together the light soy sauce, water, Shaoxing wine (if using), sugar, toasted sesame oil, and white pepper. Set aside.
3
Prepare Aromatics
After the tofu has steamed for 8-10 minutes, carefully remove the dish from the steamer. There will be hot water pooled around the tofu from steaming; carefully pour this water out.
Scatter the separated scallion whites, julienned ginger, and sliced garlic evenly over the top of the hot steamed tofu.
Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. Drain completely. This step is crucial for removing excess surface starch, which ensures fluffy, separate grains.
2
In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, salt, and olive oil (if using).
3
Bring the mixture to a rolling boil over high heat. Once it's boiling, give the rice one quick stir to prevent it from sticking to the bottom.
4
Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 40 minutes. It is very important not to lift the lid during this time, as the trapped steam is what cooks the rice.
5
After 40 minutes, remove the saucepan from the heat but keep the lid on. Let it stand undisturbed for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.
6
Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm.
In a small saucepan, heat the neutral oil over high heat until it is shimmering and just beginning to smoke (about 1-2 minutes).
Pour the prepared soy sauce mixture evenly around the base of the tofu.
Immediately and carefully pour the sizzling hot oil directly over the scallions, ginger, and garlic on top of the tofu. You should hear a satisfying sizzle as the oil hits the aromatics.
Garnish with the reserved scallion greens and toasted sesame seeds. Serve immediately with steamed rice.
