Vegan Tofu and Broccoli Stir-Fry with Ginger Garlic Sauce

Name: Vegan Tofu and Broccoli Stir-Fry with Ginger Garlic Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed for 20 minutes, patted dry and cut into ¾-inch (2 cm) cubes; 2 tbsp (16 g) cornstarch; 3 tbsp (45 ml) neutral oil (avocado, canola or peanut), divided: 2 tbsp (30 ml) for the tofu, 1 tbsp (15 ml) for the broccoli; 1 lb (450 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide, stems peeled and sliced ¼ inch (6 mm) thick (about 5 cups); 3 tbsp (45 ml) water, for steaming the broccoli; 1 tbsp (10 g) fresh ginger, peeled and finely minced; 4 cloves (12 g) garlic cloves, finely minced; 3 whole (45 g) scallions, white and green parts separated, thinly sliced; 3 tbsp (45 ml) soy sauce; ½ cup (120 ml) vegetable broth, or water; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tbsp (15 ml) maple syrup; 2 tsp (6 g) cornstarch; 1 tsp (5 ml) toasted sesame oil; ¼ tsp (½ g) red pepper flakes (optional); 3 cups (550 g) cooked rice (jasmine or brown), hot (optional); 1 tbsp (9 g) toasted sesame seeds (optional)

From the MyKitchenBank Kitchen

Crisp, golden cubes of cornstarch-coated tofu and bright, crisp-tender broccoli are tossed in a glossy ginger-garlic soy sauce. It's a fast weeknight dinner that needs one pan and tastes like takeout.

Prep: 15 min
Cook: 20 min
Wait: 20 min
Total: 55 min
Makes: 4 servings (about 6 cups stir-fry, plus rice)

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Ingredients

4 servings

For the tofu
14 oz (400 g) extra-firm tofu, drained, pressed for 20 minutes, patted dry and cut into ¾-inch (2 cm) cubes
2 tbsp (16 g) cornstarch
For the stir-fry
3 tbsp (45 ml) neutral oil (avocado, canola or peanut), divided: 2 tbsp (30 ml) for the tofu, 1 tbsp (15 ml) for the broccoli
1 lb (450 g) broccoli crowns, cut into bite-size florets about 1½ inches (4 cm) wide, stems peeled and sliced ¼ inch (6 mm) thick (about 5 cups)
3 tbsp (45 ml) water, for steaming the broccoli
1 tbsp (10 g) fresh ginger, peeled and finely minced
4 cloves (12 g) garlic cloves, finely minced
3 whole (45 g) scallions, white and green parts separated, thinly sliced
For the sauce
3 tbsp (45 ml) soy sauce
½ cup (120 ml) vegetable broth, or water
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (15 ml) maple syrup
2 tsp (6 g) cornstarch
1 tsp (5 ml) toasted sesame oil
¼ tsp (0.5 g) red pepper flakes (optional)
To serve
3 cups (550 g) cooked rice (jasmine or brown), hot (optional)
1 tbsp (9 g) toasted sesame seeds (optional)

Equipment (6)

12-inch (30 cm) nonstick or well-seasoned carbon-steel skillet or wok, with a lid
Cutting board and sharp knife
Small bowl or liquid measuring cup for the sauce
Large mixing bowl for coating the tofu
Clean kitchen towels or paper towels, and a heavy pan or skillet for pressing
Spatula or wok spatula

Steps

Before you start

Start pressing the tofu first. It needs 20 minutes, and you can prep everything else while it presses.
If you're serving rice, start cooking it now so it's ready when the stir-fry is done.
Stir-frying moves quickly. Measure the sauce and have the garlic, ginger and scallions chopped before you turn on the heat.
Use a very large skillet or wok (12 inches / 30 cm or wider) so the tofu browns instead of steaming.

1
Press the tofu
- Drain the tofu and set it on a double layer of clean kitchen towels or paper towels.
- Cover with more towels, set a heavy skillet or cutting board on top, and weigh it down with a couple of cans.
- Let it press for 20 minutes.
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Ready when: The towels are damp and the tofu feels noticeably firmer and drier
Tip: Don't skip the pressing. Wet tofu steams and sticks instead of crisping.
2
Mix the sauce
- In a small bowl or liquid measuring cup, whisk the soy sauce, vegetable broth, rice vinegar, maple syrup, cornstarch (2 tsp), sesame oil and red pepper flakes, if using.
- Whisk until no lumps of cornstarch remain.
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Ready when: The sauce looks uniform with no cornstarch clumps at the bottom
Tip: Cornstarch settles quickly. Whisk the sauce again right before you pour it into the pan.
3
Prep the vegetables
- While the tofu presses, cut the broccoli into 1½-inch (4 cm) florets and slice the peeled stems ¼ inch (6 mm) thick.
- Mince the ginger and garlic.
- Slice the scallions and keep the white and green parts in separate piles.
- Set everything next to the stove.
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Ready when: Florets are similar in size so they cook evenly
Tip: Cut the stem slices thin. They cook at the same rate as the florets.
4
Coat the tofu
- Cut the pressed tofu into ¾-inch (2 cm) cubes and pat them dry once more.
- Place them in a large bowl, sprinkle with 2 tbsp (16 g) cornstarch, and gently toss until every cube has a thin, even, dry-looking coating.
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Ready when: No wet patches show and no loose clumps of cornstarch remain
Tip: Toss gently so the cubes don't break apart.
5
Sear the tofu
- Heat 2 tbsp (30 ml) of the oil in the 12-inch (30 cm) skillet or wok over medium-high heat until it shimmers, about 2 minutes.
- Add the tofu in a single layer.
- Let it sit undisturbed for 2 minutes, then turn the cubes every 2 minutes with a spatula for about 8 minutes total.
- Transfer to a plate.
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Ready when: Most sides of the tofu are deep golden and crisp, and the cubes release easily from the pan
Tip: If the tofu sticks, wait another 30 seconds before turning. It releases once a crust forms.
6
Steam-fry the broccoli
- Return the pan to medium-high heat and add the remaining 1 tbsp (15 ml) oil.
- Add the broccoli and stir-fry for 2 minutes.
- Pour in the 3 tbsp (45 ml) water, cover immediately, and cook for 2 to 3 minutes.
- Uncover and stir-fry for 30 seconds until the water evaporates.
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Ready when: Broccoli is bright green with a few browned spots, and a knife tip pierces a stem with slight resistance
Tip: Keep the lid close at hand, because the water will spatter when it hits the hot pan.
7
Cook the aromatics
- Reduce the heat to medium.
- Push the broccoli to the sides of the pan, add the ginger, garlic and scallion whites to the center, and stir for 30 seconds before mixing everything together.
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Ready when: The ginger and garlic smell fragrant and are pale gold, not brown
Tip: Garlic burns quickly and turns bitter. Move on to the next step as soon as it smells fragrant.
8
Glaze and combine
- Whisk the sauce again and pour it into the pan.
- Stir constantly for about 1 minute while it bubbles.
- Return the tofu to the pan, then toss gently for 1 minute to coat.
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Ready when: The sauce turns glossy, thickens enough to coat the back of a spoon, and clings to the tofu and broccoli
Tip: Don't let the tofu simmer in the sauce for long, or the crust will soften.
9
Serve
- Remove the pan from the heat.
- Divide the stir-fry over hot rice, if using, and top with the scallion greens and toasted sesame seeds.
- Serve right away, while the tofu is still crisp.

Good to know

Tips

Dry tofu is the secret to crispness. Press it and pat it dry before coating.
Use a pan large enough to hold the tofu in one layer. If yours is smaller, brown the tofu in two batches.
Keep the heat at medium-high for the tofu and broccoli, but lower it before adding garlic so it doesn't scorch.
For more heat, add 1 to 2 tsp chili garlic sauce to the sauce, or increase the red pepper flakes.

Make ahead

Press, cube and coat the tofu up to 8 hours ahead and refrigerate it covered. Whisk the sauce and chop the vegetables up to 1 day ahead and store them in separate containers in the fridge. Whisk the sauce again before using.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, because the broccoli turns soft and the tofu becomes spongy. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or microwave for 1 to 2 minutes, stirring halfway. The tofu won't be as crisp after storage.

Substitutions

soy sauce → tamari or coconut aminos. Tamari keeps the dish gluten-free. Coconut aminos are sweeter and less salty, so use 4 tbsp (60 ml) and skip the maple syrup.
cornstarch → potato starch or arrowroot. Use the same amount. Both give a crisp coating.
broccoli crowns → broccolini, green beans or snow peas. Use the same weight. Trim and cut into 2-inch (5 cm) lengths, and steam for 2 minutes instead of 2 to 3.
unseasoned rice vinegar → fresh lime juice or apple cider vinegar. Use the same amount for a similar tang.