Crispy pan-fried tofu and tender-crisp broccoli florets tossed in a savory, umami-rich garlic sauce. This Indo-Chinese stir-fry is a perfect healthy and quick weeknight dinner, ready in just 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1.5 cups
337cal
16gprotein
24gcarbs
21g
Ingredients
400 g Extra Firm Tofu (Pressed for at least 30 minutes and cut into 1-inch cubes)
500 g Broccoli (Cut into bite-sized florets)
4 tbsp Cornstarch (Divided: 3 tbsp for tofu, 1 tbsp for slurry)
4 tbsp Vegetable Oil (Divided)
8 cloves Garlic (Finely minced)
1 inch Ginger (Peeled and finely minced)
2 pcs Green Chili (Slit lengthwise or finely chopped)
4 stalks Spring Onion (Whites and greens separated and sliced)
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 Tofu and Broccoli in Garlic Sauce with Steamed Basmati Rice
Protein-packed tofu & fiber-rich broccoli in aromatic garlic sauce with steamed rice. Healthy & tasty!
This indo_chinese dish is perfect for lunch. With 599.65 calories and 20.98g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tbsp
Soy Sauce
(Low sodium recommended)
1 tbsp Rice Vinegar
1 tbsp Sriracha (Adjust to taste)
1 tsp Sugar
1 tsp Toasted Sesame Oil
0.5 cup Vegetable Broth (Or water)
2 tbsp Water (For cornstarch slurry)
0.5 tsp Salt (For coating tofu)
0.25 tsp Black Pepper (Freshly ground, for coating tofu)
1 tbsp Toasted Sesame Seeds (For garnish)
Instructions
1
Prepare Tofu, Broccoli, and Sauce
Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a cast-iron skillet or books) on top and press for at least 30 minutes to remove excess water. Once pressed, cut into 1-inch cubes.
In a bowl, toss the tofu cubes with 3 tbsp cornstarch, salt, and black pepper until evenly coated.
Bring a pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until tender-crisp and bright green. Immediately drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, sugar, toasted sesame oil, and vegetable broth. In a separate small bowl, mix the remaining 1 tbsp of cornstarch with 2 tbsp of water to create a slurry.
2
Pan-Fry the Tofu
Heat 3 tbsp of vegetable oil in a large wok or non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the coated tofu cubes in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Fry for 6-8 minutes, turning every 2 minutes, until all sides are golden brown and crispy.
Remove the crispy tofu from the wok with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
3
Create the Sauce and Combine
Reduce the heat to medium and add the remaining 1 tbsp of oil to the same wok. Add the minced garlic, ginger, green chilies, and the white parts of the spring onions. Sauté for 30-60 seconds until fragrant.
Pour the prepared soy sauce mixture into the wok and bring it to a simmer.
Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Cook, stirring constantly, for about 1 minute until the sauce thickens.
Add the crispy tofu and blanched broccoli back to the wok. Gently toss everything together to coat evenly with the glossy sauce.
Garnish with the green parts of the spring onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.
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.
