Fried tofu with broccoli in garlic-soy sauce Recipe
Simple tofu with broccoli in garlic-soy sauce is an everyday dish in Chinese homes, perfect for vegetarians and not only. It’s similar to quick stir-fried vegetables, but with a distinct salty-garlicky sauce that goes perfectly with rice. It’s a great way to start liking tofu – crispy on the outside and soft inside.
This dish combines everyday ingredients with a simple but intensely flavored garlic-soy sauce, giving tofu a crispy texture and making it appealing even to those who are usually skeptical about it. It’s quick, uses just one pan, and works perfectly as a weeknight dinner.
Chef's tips
Pressing the tofu well is key to getting a nicely browned, slightly crispy surface. Don’t overcrowd the pan when frying, and resist the urge to stir too often – let one side brown before turning. If the sauce gets too thick, loosen it with a splash of water or broth.
How to serve
Serve with steamed jasmine rice, brown rice, or rice noodles. You can add a side of quick pickled vegetables or a simple cucumber salad with rice vinegar for freshness. A drizzle of extra soy sauce or chili oil at the table lets everyone adjust the flavor to their liking.
Ingredients
- firm tofu (plain) preferably firm or extra firm tofu - 300 g
- broccoli medium head - 1 piece
- garlic - 3 clove
- soy sauce - 3 tablespoon
- water or vegetable broth - 80 ml
- vinegar can be replaced with mild apple cider vinegar - 1 tablespoon
- sugar - 1 teaspoon
- potato or corn starch 1 teaspoon for the tofu, 1 for the sauce - 2 teaspoon
- oil e.g. rapeseed oil - 3 tablespoon
- sesame oil optional, for aroma - 0.5 teaspoon
- salt for seasoning the broccoli
- white or black pepper - 0.25 teaspoon
Preparation
- Take the tofu out of the package and drain the water. Wrap the block of tofu in a clean kitchen towel or several layers of paper towel, place it on a plate and gently press with something flat (e.g. a cutting board) for 10 minutes to squeeze out excess water.
- Divide the broccoli into small florets. Peel the stem of its tough outer skin and slice it thinly.
- In a small bowl, mix 1 tablespoon soy sauce, 1 teaspoon starch, rice vinegar, sugar, water or broth, and pepper. Stir until the starch dissolves – this will be the sauce.
- Finely chop the garlic.
- Cut the drained tofu into cubes about 2 cm. Transfer to a bowl, sprinkle with 1 teaspoon starch and gently toss so each piece is lightly coated.
- Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes, until bright green and slightly tender but still crisp. Drain and rinse with cold water to stop the cooking.
- Heat 2 tablespoons oil in a large frying pan or wok over medium-high heat. Add the tofu in a single layer. Fry for 3–4 minutes on one side until golden, then gently turn the pieces and fry another 3–4 minutes, until most sides are lightly browned. Transfer the tofu to a plate.
- In the same pan, add 1 tablespoon oil. Add the garlic and fry for 20–30 seconds over medium heat, stirring, until fragrant but not browned.
- Add the blanched broccoli and stir-fry for 1–2 minutes until heated through.
- Briefly stir the sauce in the bowl (starch tends to sink to the bottom), then pour it into the pan. Stir for 1–2 minutes, until the sauce thickens and becomes slightly glossy.
- Add the fried tofu and gently toss so the sauce coats all the pieces. Finish with a drizzle of sesame oil. Taste and add a little soy sauce or salt if needed.
- Serve immediately with hot rice or rice noodles.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku do 2 dni. Podgrzewaj na patelni na małym ogniu z 1–2 łyżkami wody, aby sos się nie przypalił. Tofu po odgrzaniu będzie trochę mniej chrupiące, ale nadal smaczne.
