Crispy Tofu and Broccoli Rice Noodles
Golden pan-seared tofu and charred broccoli tossed with rice noodles in a glossy peanut-lime sauce. Bright, savory and ready in one skillet.
- Total
- 30 min
- Prep 12 · Cook 18
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Standard
- Asian
- Crispy
- Stovetop
Instructions
-
Press the firm tofu block between paper towels or clean hands for 2 minutes to release excess water, then cut it into 2 cm cubes. Cut the broccoli into small 2 cm florets. Bring a pot of water to a boil for the noodles.
~2 min
Pressing tofu removes excess water so it can sear and crisp instead of steaming.
-
In a small bowl, whisk 1.5 tbsp peanut butter, 2 tbsp soy sauce, 60 ml water and the juice of half the lime until smooth. Zest the remaining lime half into the sauce and set it aside.
~3 min
Whisking the peanut butter with water and lime creates a smooth emulsion that coats noodles evenly.
-
Drop the 80 g rice noodles into the boiling water and cook until just tender, about 4 minutes. Drain in a colander and set aside.
~4 min
Cooking rice noodles just until tender keeps them firm enough to toss without turning mushy.
-
Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, season with 0.25 tsp salt and 0.25 tsp black pepper, and pan-fry until golden and crisp on all sides, turning with tongs, about 6 minutes.
~6 min
A single layer and medium-high heat let the tofu brown through the Maillard reaction for a crisp crust.
Pat the tofu cubes dry before they hit the pan: surface moisture steams the tofu and blocks the golden crust you want.
Searing Pat tofu dry and leave it undisturbed in a single layer until it releases easily; moving it too soon prevents a golden crust.
-
Push the tofu to one side, add the remaining 0.5 tbsp vegetable oil and the broccoli. Stir-fry over high heat until the broccoli is bright green and charred at the edges, about 4 minutes.
~4 min
High heat chars the broccoli quickly, developing smoky flavor while keeping it bright and crisp-tender.
Stir-frying Keep the pan very hot and toss constantly so broccoli chars at the edges without steaming; overcrowding will make it soggy.
-
Add the drained rice noodles and the peanut-lime sauce to the skillet. Toss everything together for 2 minutes until the noodles are coated and the sauce turns glossy. Squeeze over the remaining lime half and serve hot.
~2 min
Tossing off the heat lets the sauce thicken and cling without the lime juice turning bitter.
Add the lime juice only at the very end. Heat dulls its brightness, so the final squeeze keeps the sauce tasting fresh.