lunch

Crispy Tofu & Broccoli Stir-Fry with Black Bean-Ginger Sauce

Name: Crispy Tofu & Broccoli Stir-Fry with Black Bean-Ginger Sauce
Ingredients: 4.6 oz (397 g) Extra-firm tofu, pressed and cut into 1-inch cubes; 1.6 cups (180 g) Broccoli florets; 2.4 cloves (9 g) Garlic, minced; 0.8 tbsp (7 g) Ginger, grated; 15 tbsp (45 ml) Low-sodium soy sauce; 0.8 tbsp (15 g) Fermented black bean paste; 0.8 tbsp (15 ml) Rice vinegar; 0.3 tsp (5 ml) Sesame oil; 1.6 tbsp (16 g) Cornstarch; 0.7 tbsp (30 ml) Neutral cooking oil (like avocado or canola); 0.8 cup (195 g) Cooked brown rice, for serving; 1.6 tbsp (10 g) Scallions, thinly sliced for garnish; 0.3 tsp (3 g) Toasted sesame seeds for garnish

Nutrition

666.9

kcal

Calories

19.2

Protein

116.8

Carbs

18.3

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Extra-firm tofu, pressed and cut into 1-inch cubes4.6 oz (397 g)

Broccoli florets1.6 cups (180 g)

Garlic, minced2.4 cloves (9 g)

Ginger, grated0.8 tbsp (7 g)

Low-sodium soy sauce15 tbsp (45 ml)

Fermented black bean paste0.8 tbsp (15 g)

Rice vinegar0.8 tbsp (15 ml)

Sesame oil0.3 tsp (5 ml)

Cornstarch1.6 tbsp (16 g)

Neutral cooking oil (like avocado or canola)0.7 tbsp (30 ml)

Cooked brown rice, for serving0.8 cup (195 g)

Scallions, thinly sliced for garnish1.6 tbsp (10 g)

Toasted sesame seeds for garnish0.3 tsp (3 g)

Instructions

Prepare the tofu: Pat the pressed tofu cubes very dry with paper towels. In a medium bowl, toss the tofu with 1 tbsp of the cornstarch and a pinch of salt until evenly coated.

Make the sauce: In a small bowl, whisk together the soy sauce, black bean paste, rice vinegar, sesame oil, and the remaining 1 tbsp cornstarch until smooth. Set aside.

Sear the tofu: Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer (work in batches if necessary to avoid crowding) and cook, turning occasionally, until golden brown and crispy on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.

Stir-fry the aromatics and broccoli: Add the remaining 1 tbsp of neutral oil to the skillet. Add the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds. Add the broccoli florets and stir-fry for 2-3 minutes until they turn bright green and are slightly tender-crisp. Add 2 tablespoons of water to the skillet, cover, and steam for 1 minute.

Combine and thicken: Uncover, increase heat to high, and pour the prepared sauce over the broccoli. Stir constantly until the sauce bubbles and thickens, about 1 minute. Return the crispy tofu to the skillet and toss gently to coat. Cook for another minute to heat through.

Serve: Spoon the brown rice into bowls. Top generously with the crispy tofu and broccoli mixture. Garnish with sliced scallions and toasted sesame seeds. Serve immediately.