Spicy Tofu and Broccoli Stir-Fry
Crisp-edged tofu and tender broccoli coated in a savory, garlicky chili sauce.
Instructions
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Step 1
Wrap the tofu in a clean kitchen towel and place a cutting board on top. Press for 10 minutes, pat dry, and cut into cubes.
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Step 2
Place the tofu in a large bowl, sprinkle with half of the cornstarch, and toss gently until lightly coated.
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Step 3
Whisk the soy sauce, water, rice vinegar, chili-garlic sauce, sugar, sesame oil, and remaining cornstarch in a medium bowl until smooth.
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Step 4
Heat a wok over high heat. Add half of the neutral oil, then cook the coated tofu in a single layer, turning occasionally, until crisp and golden on several sides; transfer it to a plate.
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Step 5
Return the wok to high heat and add the remaining neutral oil. Add the broccoli and stir-fry until bright green and crisp-tender.
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Step 6
Add the garlic and ginger to the broccoli and stir-fry just until fragrant.
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Step 7
Whisk the prepared sauce again, pour it into the wok, and reduce to medium heat. Stir until the sauce bubbles and thickens enough to coat the broccoli.
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Step 8
Return the cooked tofu to the wok and toss gently until evenly coated and hot. Remove from the heat and scatter the scallions over the stir-fry.
Nutrition (Estimated)
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