Ginger-Garlic Tofu Stir-Fry with Broccoli
A vegetarian and completely peanut-free stir-fry with crispy tofu and fresh broccoli in a flavorful ginger-garlic sauce.
Ingredients
- about 450 g Extra-firm tofu
- 4 cups Broccoli florets
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 4 cloves Garlic
- 2 tsp Ginger
- 1 tsp Sesame oil
- 0.25 tsp Red pepper flakes
- 1 tbsp Sesame seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Press the tofu to remove excess water. Cut into 2.54 cm cubes and toss with 1 tbsp cornstarch.
- 2In a bowl, whisk together soy sauce, rice vinegar, remaining cornstarch, and red pepper flakes.
- 3Heat vegetable oil in a wok or large skillet over medium-high heat.
- 4Add tofu and stir-fry until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu and set aside.
- 5Add garlic and ginger to the wok. Stir-fry for 30 seconds until fragrant.
- 6Add broccoli florets and stir-fry for 3-4 minutes until tender-crisp.
- 7Pour in the soy sauce mixture and bring to a simmer, stirring constantly until the sauce thickens.
- 8Return the tofu to the wok and stir to coat with the sauce.
- 9Stir in sesame oil and sprinkle with sesame seeds.
- 10Serve immediately over rice or noodles.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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