Lunch · Chinese · 15 min
Crispy Tofu & Broccoli Stir-Fry with Black Bean-Ginger Sauce
- Calories
- 679
- Protein
- 21g
- Carbs
- 105g
- Fat
- 20g
Ingredients
- 79.4 g extra-firm tofu
- 36 g broccoli
- 9 g garlic
- 7 g ginger
- 5.9783 ml canola oil
- 63.4 g cornstarch
- 0.25 tsp salt
- 9 ml low-sodium soy sauce
- 3 g fermented black bean paste
- 15 ml rice vinegar
- 4.6739 ml sesame oil
- 2 tbsp water
- 147.6 g brown rice
- 10 g scallions
- 3 g sesame seeds
Method
- 01Pat pressed tofu cubes completely dry with paper towels.
- 02In a medium bowl, toss tofu with 8 g of cornstarch and a pinch of salt until evenly coated.
- 03Whisk soy sauce, fermented black bean paste, rice vinegar, sesame oil, and remaining 8 g of cornstarch together in a small bowl to make the sauce.
- 04Heat 15 ml of canola oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from skillet.
- 05Add remaining 15 ml of canola oil to skillet. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
- 06Add broccoli florets and stir-fry for 2-3 minutes until bright green. Add 30 ml of water, cover, and steam for 1 minute.
- 07Uncover, increase heat to high, pour prepared sauce into skillet, and stir constantly for 1 minute until sauce thickens.
- 08Return crispy tofu to skillet and toss gently to coat in hot sauce.
- 09Spoon warm cooked brown rice into a serving bowl, top with stir-fried tofu and broccoli, and garnish with sliced scallions and toasted sesame seeds.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
