dinner

Crispy Tofu and Broccoli Stir-Fry with Toasted Walnuts and Ginger-Scallion Sauce

Name: Crispy Tofu and Broccoli Stir-Fry with Toasted Walnuts and Ginger-Scallion Sauce
Ingredients: 4.0 oz (400 g) FIRM ORGANIC TOFU, FIRM; 46.4 oz (300 g) Broccoli, Cooked; 0.3 oz (30 g) Nuts, walnuts, English, halves, raw; 4.6 oz (300 g) Japanese No1 Rice Cooked Rice; 0.4 tbsp, minced Ginger, fresh; 0.9 , thinly sliced Scallions (green onions); 0.9 tbsp Soy sauce or tamari; 4.4 tbsp Rice vinegar; 0.3 tsp Sesame oil; 0.5 tbsp Neutral oil (like grapeseed or canola)

Nutrition

848

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(10)

FIRM ORGANIC TOFU, FIRM4.0 oz (400 g)

Broccoli, Cooked46.4 oz (300 g)

Nuts, walnuts, English, halves, raw0.3 oz (30 g)

Japanese No1 Rice Cooked Rice4.6 oz (300 g)

Ginger, fresh0.4 tbsp, minced

Scallions (green onions)0.9 , thinly sliced

Soy sauce or tamari0.9 tbsp

Rice vinegar4.4 tbsp

Sesame oil0.3 tsp

Neutral oil (like grapeseed or canola)0.5 tbsp

Instructions

Prepare the Tofu: Press the firm tofu for at least 30 minutes to remove excess water. Cut into 1-inch cubes. Pat them very dry with paper towels – this is crucial for crispiness.

Crisp the Tofu: Heat 1 tbsp of neutral oil in a large, non-stick skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Pan-fry, turning occasionally, until all sides are deeply golden brown and crisp, about 8-10 minutes. Remove tofu to a plate lined with paper towels.

Make the Sauce: In a small bowl, whisk together minced ginger, thinly sliced scallions (reserve some for garnish), soy sauce, rice vinegar, and sesame oil. Set aside.

Prepare the Vegetables and Walnuts: If your broccoli is not already cooked, steam or blanch it until tender-crisp. Chop the walnuts roughly.

Assemble the Stir-Fry: Add the remaining 1 tbsp of neutral oil to the same skillet used for the tofu, still over medium-high heat. Add the cooked broccoli and stir-fry for 1-2 minutes until heated through and slightly charred in spots. Add the crisped tofu back to the pan along with the chopped walnuts. Pour the ginger-scallion sauce over everything and toss gently to coat. Cook for another minute until the sauce is slightly thickened and coats the ingredients.

Serve: Divide the cooked Japanese rice among serving bowls. Top generously with the tofu and broccoli stir-fry. Garnish with the reserved fresh scallions. Serve immediately.