Crispy pan-fried tofu and tender broccoli florets tossed in a fiery, garlicky Schezwan sauce. This Indo-Chinese classic is a flavor explosion, perfect for a quick weeknight dinner with fried rice or noodles.
Prep20 min
Cook25 min
Soak15 min
Servings4
Serving size: 1.5 cups
1144cal
48gprotein
183gcarbs
Ingredients
400 g Extra-Firm Tofu (Pressed for at least 20 minutes)
500 g Broccoli (Cut into bite-sized florets)
4 tbsp Cornstarch (3 tbsp for coating tofu, 1 tbsp for slurry)
0.25 cup Canola Oil (For shallow frying)
8 pcs Kashmiri Dried Red Chillies (Soaked in hot water for 20 minutes)
8 cloves Garlic (Roughly chopped)
1 inch Ginger (Roughly chopped)
2 tbsp Soy Sauce (Use tamari for a gluten-free option)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Broccoli Tofu Schezwan with Steamed Basmati Rice
Protein-packed tofu & broccoli in tangy Schezwan sauce with fluffy steamed rice – an energy-giving, tasty treat!
This indo_chinese dish is perfect for dinner. With 1406.39 calories and 52.68g of protein per serving, it's a nutritious choice for your meal plan.
60gfat
Rice Vinegar
1 tsp Sugar (Balances the heat and tang)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper Powder
2 tsp Toasted Sesame Oil (For finishing flavor)
3 pcs Spring Onions (Whites and greens separated and chopped)
1 tbsp Toasted Sesame Seeds (For garnish)
0.5 cup Water (Divided for sauce and slurry)
Instructions
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
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.