Dinner · Chinese · 20 min
Crispy Tofu and Broccoli Stir-Fry with Toasted Walnuts and Ginger-Scallion Sauce
- Calories
- 964
- Protein
- 69g
- Carbs
- 95g
- Fat
- 27g
Ingredients
- 115 g japanese short-grain rice
- 173.4 g firm tofu
- 1279.9 g broccoli
- 6 g walnuts
- 0.2 tbsp canola oil
- 0.4 tbsp fresh ginger
- 1 each scallions
- 3.1125 tbsp soy sauce
- 4.4 tbsp rice vinegar
- 0.0643 tsp sesame oil
Method
- 01Press the firm tofu for 30 minutes to remove excess moisture, then cut into 1-inch cubes and pat thoroughly dry with paper towels.
- 02In a small bowl, whisk together minced ginger, two-thirds of the sliced scallions, soy sauce, rice vinegar, and toasted sesame oil to create the sauce.
- 03Heat half of the canola oil in a wok or large skillet over medium-high heat. Add the tofu cubes in a single layer and pan-fry for 8-10 minutes, turning until all sides are deeply golden brown and crisp. Transfer to a paper towel-lined plate.
- 04Add the remaining canola oil to the hot skillet. Add raw broccoli florets and stir-fry for 3-4 minutes until tender-crisp and lightly charred.
- 05Return the crispy tofu and toasted walnuts to the skillet with the broccoli. Pour in the ginger-scallion sauce and toss gently for 1 minute until well coated and hot.
- 06Serve the stir-fry over warm steamed short-grain rice, garnished with the remaining reserved sliced scallions.
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