Broccoli Tofu Schezwan with Steamed Basmati Rice

Instructions

1. 1

   Prepare Tofu and Broccoli

   • Press the tofu block for at least 20 minutes to remove as much water as possible. A tofu press is ideal, but placing it between two plates with a heavy object on top works well. Once pressed, cut it into 1-inch cubes.
   • In a medium bowl, combine 3 tbsp of cornstarch, 0.5 tsp salt, and 0.5 tsp black pepper powder. Add the tofu cubes and toss gently until each piece is evenly coated.
   • Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until they turn bright green and are crisp-tender. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
2. 2

   Create the Schezwan Sauce

   • Drain the soaked Kashmiri dried red chillies, reserving a little of the soaking water if you prefer a milder sauce.
   • In a blender, combine the drained chillies, chopped garlic, ginger, soy sauce, rice vinegar, sugar, and 1/4 cup of fresh water.
   • Blend until you achieve a smooth, vibrant red paste. This is your Schezwan sauce base.
3. 3

   Fry the Tofu

   • Heat 1/4 cup of canola oil in a large wok or skillet over medium-high heat. The oil is ready when a small piece of tofu sizzles immediately.
   • Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).
   • Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy.
   • Using a slotted spoon, remove the tofu and place it on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Assemble the Stir-Fry

   • Carefully wipe the wok clean, leaving about 1 tsp of oil, or add the 2 tsp of toasted sesame oil. Heat over high heat until it shimmers.
   • Add the chopped spring onion whites and stir-fry for 30 seconds until fragrant.
   • Pour in the prepared Schezwan sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and the raw garlic aroma disappears.
   • In a small bowl, whisk the remaining 1 tbsp of cornstarch with 1/4 cup of cold water to create a slurry. Pour it into the wok and stir continuously for 1 minute until the sauce thickens and becomes glossy.
   • Add the crispy tofu and blanched broccoli to the wok. Gently toss everything together to coat evenly with the luscious sauce. Cook for another minute to heat through.
   • Taste and adjust seasoning, adding the remaining 0.25 tsp of salt if needed.
5. 5

   Garnish and Serve

   • Turn off the heat. Garnish generously with the chopped spring onion greens and toasted sesame seeds.
   • Serve immediately with a side of steamed jasmine rice, vegetable fried rice, or hakka noodles for a complete meal.