Tofu and Broccoli Stir-fry

1. 1
   prep · ~15 min

   Press and cube the tofu.

   Wrap the extra-firm tofu in a clean kitchen towel, place a plate on top, and let it press for 15 minutes to remove excess water. Unwrap and cut into 1-inch cubes.

   TIPA heavier weight like a can of beans speeds up the pressing.
2. 2
   prep · ~2 min

   Coat the tofu in cornstarch.

   Place the tofu cubes in a mixing bowl, sprinkle cornstarch over them, and toss gently until each piece is evenly dusted.

3. 3
   mix · ~1 min

   Whisk together the stir-fry sauce.

   1.In a small bowl, combine 3 tbsp soy sauce, 3 tbsp water, 1 tsp sugar, and a pinch of red chili flakes.

   2.Stir until the sugar dissolves completely. Set the bowl near the stove.
4. 4
   fry · ~10 min

   Pan-fry the tofu until golden and crisp.

   1.Heat 2 tbsp oil in a wok or large skillet over medium-high heat until shimmering.

   2.Add the cornstarch-coated tofu in a single layer and cook undisturbed for 3–4 minutes on the first side.

   3.Flip and continue cooking, turning occasionally, until all sides are golden and crisp (about 8–10 minutes total).

   4.Transfer the tofu to a plate and set aside.

   TIPDon't crowd the pan — let each cube have its own space so it fries instead of steaming.
5. 5
   other · ~4 min

   Stir-fry the broccoli.

   1.Add the remaining 1 tbsp oil to the same wok.

   2.Toss in the broccoli florets and stir-fry over high heat for 2 minutes.

   3.Add 1 tbsp water, cover the wok, and let the broccoli steam for 60 seconds until bright green and crisp-tender.
6. 6
   other · ~1 min

   Bloom the aromatics.

   Push the broccoli to the edges of the wok. Drop the minced garlic and grated ginger into the center and stir-fry for 30 seconds until fragrant.

7. 7
   other · ~2 min

   Combine everything with the sauce.

   1.Return the crispy tofu to the wok with the broccoli.

   2.Pour the prepared sauce over the top and add a pinch of salt.

   3.Toss everything together and stir-fry for 1–2 minutes until the sauce thickens and coats the tofu and broccoli evenly.

   TIPIf the sauce seems too thick, splash in an extra tablespoon of water to loosen it.
8. 8
   garnish · ~1 min

   Drizzle with sesame oil and garnish.

   Remove the wok from the heat. Drizzle 1 tsp sesame oil over the stir-fry and toss once. Scatter sliced scallions and sesame seeds on top.

9. 9
   serve

   Serve immediately.

   Spoon the stir-fry into bowls and serve hot, ideally over steamed rice or noodles.

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