Tofu and Broccoli in Garlic Sauce

Name: Tofu and Broccoli in Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g tofu (firm, pressed, cut into 1-inch cubes); 300 g broccoli (cut into small florets); 12 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit lengthwise); 4 pcs spring onion (whites chopped, greens sliced for garnish); 1 tbsp soy sauce (naturally brewed); 2 tsp corn flour (mixed with 3 tbsp water for slurry); 1 tsp rice vinegar; 2 tbsp oil; 0.5 cup water (for sauce); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.4/5(78)

TASTE SCORE

8/10

Crispy pan-fried tofu and tender broccoli florets tossed in a glossy, savory garlic sauce. This quick Indo-Chinese stir fry comes together in under 30 minutes and pairs perfectly with steamed rice or fried rice for a satisfying weeknight meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

178 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Press and cube the tofu.
1.Wrap the firm tofu block in a clean kitchen towel.
2.Place a light weight on top and press for 10 minutes to remove excess moisture.
3.Cut the pressed tofu into 1-inch cubes.
TIPPressing tofu removes water so it absorbs the sauce better and crisps up nicely.
prep
Prep the broccoli and aromatics.
1.Cut broccoli into small, even florets.
2.Finely chop the garlic cloves and ginger.
3.Slit the green chilies lengthwise.
4.Chop spring onion whites and slice the greens for garnish.
other · ~2 min
Blanch the broccoli florets.
1.Bring a pot of water to a rolling boil with a pinch of salt.
2.Add broccoli florets and cook for 1 minute.
3.Drain immediately and plunge into ice-cold water to stop cooking.
4.Drain well and set aside.
TIPShocking broccoli in ice water locks in the bright green color and keeps it crisp.
fry · ~5 min
Pan-fry the tofu until golden.
1.Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
2.Add tofu cubes in a single layer.
3.Fry for 3-4 minutes, turning gently, until golden on all sides.
4.Remove tofu from pan and set aside on a plate.
TIPDon't overcrowd the pan — the tofu needs space to get crispy edges.
saute · ~2 min
Sauté the garlic and aromatics.
1.Heat the remaining 1 tablespoon oil in the same wok over medium heat.
2.Add chopped garlic, ginger, and spring onion whites.
3.Add slit green chilies and sauté until garlic turns fragrant and light golden, about 1 minute.
TIPKeep the heat on medium — garlic burns fast and turns bitter.
saute · ~1 min
Build the garlic sauce.
1.Add soy sauce, rice vinegar, and black pepper to the wok.
2.Pour in the water and bring to a gentle simmer.
3.Stir in the corn flour slurry and cook until the sauce thickens and turns glossy, about 30 seconds.
saute · ~2 min
Toss tofu and broccoli in the sauce.
1.Add the fried tofu and blanched broccoli to the wok.
2.Sprinkle a pinch of salt.
3.Toss everything together gently until evenly coated in the glossy sauce.
4.Cook for 1-2 minutes just to heat through.
garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving bowl, scatter the sliced spring onion greens over the top, and serve immediately with steamed rice or fried rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 10 minutes to expel water, which prevents splattering and ensures crisp edges.
2
Blanch broccoli just 1 minute, then shock in ice water to lock in bright green color and tender crunch.
3
Use a wide, non-stick pan or well-seasoned wok to fry tofu so the cubes brown evenly without sticking.
4
Cook garlic on medium heat only; high heat makes it bitter in seconds and ruins the sauce.
5
Stir the cornflour slurry again just before adding it, as starch settles quickly at the bottom.
6
Toss tofu and broccoli gently with a spatula so the tofu stays intact and doesn't break apart.
7
Serve this stir-fry immediately — the glossy sauce thickens as it cools and can turn gummy.

RECIPE VARIATIONS

Adapt it for your goals.

spicy schezuan

Spicy-schezuan

Add 1 teaspoon Sichuan peppercorns or a drizzle of chili oil with the aromatics for a numbing, fiery twist that intensifies the Indo-Chinese heat.

high protein

High-protein

Swap half the tofu for 200g sliced chicken breast or shrimp, stir-fried first until cooked through, then proceed with the sauce.

low oil

Low-oil

Instead of pan-frying, bake the tofu cubes at 200°C (400°F) for 15 minutes on a lined tray, shaking halfway, to drastically cut oil while keeping a crisp exterior.

HEALTH BENEFITS