Crispy Tofu and Broccoli Stir-Fry
Golden pan-seared tofu and charred broccoli tossed in a glossy soy-ginger sauce. A savory, high-protein bowl that comes together fast on the stovetop.
- Total
- 22 min
- Prep 10 · Cook 12
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Stir-frying
- Savory
- Asian
- Crispy
- Stovetop
- Oven
Instructions
-
Press the firm tofu block between paper towels or clean kitchen towels for 5 minutes to remove excess moisture, then cut it into 2 cm cubes. Pat the cubes dry again.
~5 min
Pressing and drying tofu removes surface moisture so it can sear and crisp instead of steaming.
Press the tofu well and pat it dry before searing; surface moisture is what stops it from turning golden and crisp.
-
Cut the broccoli into small 2 cm florets and slice the stems into 1 cm pieces. Mince the garlic cloves and grate or finely chop the ginger.
~5 min
-
Bring 1 l water to a boil in a medium pot. Add the noodles and cook until just tender, about 4 minutes, then drain in a colander.
~4 min
-
While step 3 cooks
While the noodles cook, heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and sear until golden and crisp on all sides, about 6 minutes, turning occasionally. Transfer the tofu to a plate.
~6 min
Searing tofu in a single layer over medium-high heat triggers Maillard browning, creating a golden crust and savory flavor.
Searing Get the pan hot and leave the tofu undisturbed until it releases easily; moving it too soon prevents a golden crust.
-
Add the broccoli to the same skillet and stir-fry over high heat until bright green and lightly charred at the edges, about 4 minutes. Add the garlic and ginger and stir for 30 seconds until fragrant.
~4 min
High-heat stir-frying chars broccoli quickly, preserving its bright color and crisp-tender texture.
Grate the ginger rather than chopping it so it melts into the soy sauce and coats the tofu evenly.
Stir-frying Keep the heat high and stir constantly so the broccoli chars without steaming; add aromatics only in the last 30 seconds.
-
Return the tofu to the skillet. Pour in 2 tbsp soy sauce and toss everything together for 1 minute until the sauce glazes the tofu and broccoli. Season with 0.25 tsp salt and 0.25 tsp black pepper. Serve hot over the drained noodles.
~1 min
Tossing the tofu and broccoli with soy sauce off direct high heat lets the sauce reduce and glaze without burning.