Dinner · East asian
Crispy sesame tofu with broccoli stir-fry
Pan-fried tofu cubes tossed with broccoli in a sticky sesame-soy sauce over rice.
- Serves
- 2
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 280 g firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 250 g broccoli florets
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 180 g brown rice, cooked
Method
Toss the tofu cubes with cornstarch until evenly coated.
Heat vegetable oil in a large skillet over medium-high heat and fry the tofu until golden and crisp on all sides, about 8 minutes, then remove.
Add the broccoli to the skillet with 2 tbsp water, cover, and steam for 3 minutes until bright green and tender-crisp.
Push the broccoli aside, add garlic and ginger, and cook for 30 seconds until fragrant.
Stir in soy sauce, rice vinegar, maple syrup, and sesame oil, then return the tofu to the pan and toss to coat.
Sprinkle with sesame seeds and serve over the brown rice.