Tofu: Broccoli
by Lishka DeVoss

YIELD 2 — 4 servings (This recipe makes good leftovers.)

INGREDIENTS

INDIVIDUALLY (ready to use):
1 (14-ounce) block firm tofu, drained and cut into 1-inch cubes
4 Tbsp cornstarch
4 Tbsp vegetable oil
Kosher salt
2 medium broccoli crowns, cut into florets
Rice, optional for serving
Toasted sesame seeds, optional for garnish

BOWL:
4 garlic cloves, finely chopped
1/2-inch piece fresh ginger, finely chopped (about 2 Tsp)
3 scallions, finely chopped

PREP (whisked together):
1/4 cup soy sauce
1 Tbsp toasted sesame oil
1 Tbsp light brown sugar
1 Tsp cornstarch

PREPARATION

1. Spread tofu onto a clean kitchen towel (or paper towels) and pat dry. In medium bowl, toss cubes with 4 Tbsp cornstarch to coat.

2. In large skillet over medium, heat 2 Tbsp oil. When oil is hot and shimmery, add tofu and cook until all sides are golden — 10 to 12 minutes. Transfer onto a plate and season with salt.

3. In same skillet over medium, heat 1 Tbsp oil then add broccoli and cook (undisturbed) until lightly charred on the bottom — 2 to 3 minutes. Toss and char the other sides — another 2 to 3 minutes.

4. Add remaining 1 Tbsp oil and BOWL to same skillet; stir until fragrant — 1 to 2 minutes. Turn heat to low, add tofu and stir in PREP. Bring to a simmer (tossing frequently) until evenly glazed — 30 seconds to 1 minute.

Serve topped with toasted sesame seeds and rice alongside.

Updated 2025-10-28

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