Tofu Broccoli Stir Fry
Ingredients
- 1 block (450g) extra firm tofu, pressed and drained then cubed
- 2 tsp cornstarch, divided
- 1 tsp garlic powder
- 1/2 tsp dry thyme
- 1/4 tsp salt and pepper
- 2 tsp neutral oil
- 1–2 cups broccoli florets, cut into bite-size pieces
- 1 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tbsp rice wine vinegar or lime juice
- 3–4 cloves garlic, finely minced
- 1 inch fresh ginger, finely minced
- 1 tbsp sesame seeds (optional)
- 1/4 cup water or vegetable broth
Preparation
In an airtight container, add 1 teaspoon of cornstarch, garlic powder, dry thyme, salt, and pepper. Mix well.
Add the cubed tofu to the container, seal it, and shake to coat the tofu.
In a small bowl, whisk together hoisin sauce, soy sauce, sesame oil, maple syrup, rice wine vinegar or lime juice, minced garlic, minced ginger, remaining 1 teaspoon of cornstarch, sesame seeds (optional), and water or vegetable broth.
Heat up the neutral oil in a pan. Add the tofu pieces and pan fry for 3 minutes or until golden, then flip and cook on the opposite side until seared.
Add the broccoli to the pan and stir frequently for 3-4 minutes to cook the broccoli through.
Pour the sauce over the tofu and broccoli, stirring to ensure everything is evenly coated and the sauce is thickening. Cook for an additional 1-2 minutes until thickened to your liking.
Remove from heat and serve immediately.
