Tofu Broccoli Stir-fry

• porciones: Servings: 2–3
• tiempo total: 8 minutes

Ingredientes

For the Tofu:

1 block tofu, pressed, patted dry & cut into cubes

1 tbsp oil

2 tbsp cornstarch

Pinch of salt

For the Stir-Fry:

1 head broccoli, cut into florets

1 shallot, minced

3 garlic cloves, minced

1 small piece ginger, minced

Cooked noodles of choice

For the Sauce:

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp maple syrup

1 tsp cornstarch + 2 tbsp water (for slurry)

To Serve:

Sesame seeds

Chili oil or chili crisp

Sliced spring onions

Instrucciones

Toss the tofu cubes with cornstarch, salt, and oil until evenly coated.

Pan-fry the tofu over medium heat until all sides are golden and crispy. Set aside.

In the same pan, add a bit more oil and stir-fry the broccoli for 4–5 minutes until just tender.

Add the tofu back in, along with the shallot, garlic, and ginger. Cook for 2–3 minutes until fragrant.

In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, and the cornstarch slurry.

Pour the sauce into the pan and stir well to coat everything. Let simmer for 1–2 minutes until glossy.

Serve over noodles, topped with sesame seeds, chili oil, and spring onions.