Crispy Tofu and Broccoli with Ginger Soy Glaze
Cornstarch-dusted tofu gets shatteringly crisp in a skillet, then meets broccoli and peppers in a sweet ginger glaze.
Ingredients
- 1½ cups jasmine rice rinsed
- 2¼ cups water
- 1 block extra-firm tofu 14 oz, pressed and cubed
- 3 tbsp cornstarch
- ½ tsp kosher salt
- 3 tbsp vegetable oil
- 12 oz broccoli florets
- 1 red bell pepper sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 3 scallions sliced
Steps
Bring 1½ cups jasmine rice and 2¼ cups water to a boil. Cover, turn the heat to low, and cook until tender. Keep covered off the heat.
Toss 1 block extra-firm tofu with 2 tbsp cornstarch and ½ tsp kosher salt. Whisk 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, 1 tsp sriracha, the rest of the cornstarch (1 tbsp cornstarch), and a splash of water.
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Fry the tofu, turning every couple of minutes, until crisp on most sides. Move to a plate.
Add the rest of the oil (1 tbsp vegetable oil), 12 oz broccoli florets, and 1 red bell pepper. Stir-fry until crisp-tender, adding a splash of water to steam the broccoli.
Add 3 cloves garlic and 1 tbsp fresh ginger for 30 seconds, then the sauce. When it bubbles and turns glossy, fold in the tofu. Serve over rice with 3 scallions.
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