Tofu and Broccoli in Garlic Sauce

Instructions

1. 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. 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.