Broccoli Tofu Schezwan
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.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Tofu and Broccoli
- b.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.
- c.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.
- d.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
Step 2
- a.Create the Schezwan Sauce
- b.Drain the soaked Kashmiri dried red chillies, reserving a little of the soaking water if you prefer a milder sauce.
- c.In a blender, combine the drained chillies, chopped garlic, ginger, soy sauce, rice vinegar, sugar, and 1/4 cup of fresh water.
- d.Blend until you achieve a smooth, vibrant red paste. This is your Schezwan sauce base.
- 3
Step 3
- a.Fry the Tofu
- b.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.
- c.Carefully place the coated tofu cubes in a single layer, ensuring not to overcrowd the pan (work in batches if necessary).
- d.Fry for 6-8 minutes, turning occasionally, until all sides are golden brown and crispy.
- e.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
Step 4
- a.Assemble the Stir-Fry
- b.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.
- c.Add the chopped spring onion whites and stir-fry for 30 seconds until fragrant.
- d.Pour in the prepared Schezwan sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and the raw garlic aroma disappears.
- e.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.
- f.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.
- g.Taste and adjust seasoning, adding the remaining 0.25 tsp of salt if needed.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with the chopped spring onion greens and toasted sesame seeds.
- c.Serve immediately with a side of steamed jasmine rice, vegetable fried rice, or hakka noodles for a complete meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is non-negotiable for achieving a crispy exterior. Don't skip this step!
- 2For an even crispier tofu, try a double-coating method: toss in cornstarch, lightly spray with water, and toss in cornstarch again before frying.
- 3Control the heat by using fewer chillies or using a milder variety like Byadgi. Scraping out the seeds will also reduce the spice level.
- 4Ensure your wok or pan is very hot before you start stir-frying to get the classic 'wok hei' flavor and prevent ingredients from getting soggy.
- 5The Schezwan sauce can be made in a larger batch and stored in an airtight container in the refrigerator for up to two weeks.
Adapt it for your goals.
Add Vegetables
Incorporate other stir-fry friendly vegetables like sliced bell peppers (red, yellow, or green), onions, carrots, or baby corn. Add them after the spring onion whites and stir-fry until tender-crisp.
Protein SwapProtein Swap
This recipe works wonderfully with paneer, chicken, or shrimp. Adjust cooking times accordingly. For paneer, follow the same coating and frying method as tofu.
Nutty AdditionNutty Addition
For extra texture and flavor, add a handful of roasted peanuts or cashews at the end when tossing everything together.
Lower Oil VersionLower Oil Version
Instead of shallow frying, bake or air fry the cornstarch-coated tofu at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crispy.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu is a complete protein, providing all the essential amino acids your body needs. It's excellent for muscle repair, growth, and overall body function, making this dish a great choice for vegetarians and vegans.
Packed with Vitamins and Fiber
Broccoli is a nutritional powerhouse, loaded with Vitamin C, Vitamin K, and dietary fiber. Fiber aids in digestion and promotes gut health, while Vitamin C is a powerful antioxidant that boosts the immune system.
Anti-Inflammatory Properties
The generous use of ginger and garlic provides potent anti-inflammatory and antioxidant compounds, such as gingerol and allicin. These can help reduce inflammation and protect against cellular damage.
Supports Bone Health
Tofu is often a good source of calcium and manganese, while broccoli provides Vitamin K, all of which are crucial for building and maintaining strong, healthy bones.
Frequently asked questions
One serving of Broccoli Tofu Schezwan contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific brands of ingredients used.