I’m not gonna lie. I’m new to tofu so this is a Pioneer experience on my part. But I will not compromise on taste nor on texture and tofu is one of those funny foods that has to be just the right texture.
Through my research I found out that baked tofu is crispier, however stir fry tofu seems to absorb the flavors of the sauce better.
So why not do both!
You will be undergoing an extra step but it’s not that time consuming and it’s definitely worth it.
INGREDIENTS
- 1 package tofu
- 1 large bag of frozen broccoli
- 4 cloves garlic
- honey
- soy sauce
- cornstarch
- ginger
SAUCE
- 2 tbs soy sauce
- 2 tbs maple syrup, honey or brown sugar
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 4 tbsp water
- 1 tsp ginger
- 2 cloves garlic
- 1 tbsp cornstarch
METHOD
STEP 1
- Press tofu and strain excess liquid
- chop tofu in small squares
- Add tofu and 1-2 tbsp of cornstarch to a plastic bag or a container
- Gently shake to cover tofu with cornstarch
- Bake on 400 for 10 min
- Turn over and bake an additional 10 min, or a bit more if you want it crisper
Now your tofu is prepped for your stir fry 😋
STEP 2
- Prepare stir fry sauce in a jar
- Microwave broccoli for 1/2 the indicated time in directions
- Chop 1 clove of garlic and a small slice of ginger
- Heat oil in wok
- Add ginger and garlic and stir
- Add tofu and stir
- Add partially cooked broccoli 🥦 and stir
- Slowly add your stir fry sauce stirring as you go
- When sauce reaches desired consistency your done!
Now you’ll have sticky, perfectly textured tofu to accompany your broccoli 🥦. Add sesame seeds on top. Serve over brown rice and enjoy 😉
