Broccoli Tofu Stir-Fry

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This vegetarian recipe is quick and easy, makes just enough sauce to coat the tofu and broccoli so that they don't get soggy and still remain crunchy.

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FOR THE CRISPY TOFU::
400 grams .8 pounds extra firm tofu
2 tablespoons cornflour
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 tablespoons vegetable oil
FOR THE SAUCE::
1/4 cup low sodium light soy sauce
2 teaspoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon chilli flakes
1 tablespoon cornflour
1/4 cup water
FOR THE STIR FRY::
1 tablespoon oil
4 pieces garlic cloves, finely chopped
1 piece 1 inch piece ginger, peeled and finely chopped
1 piece whole head of broccoli, stems removed and cut into florets (approx 600 grams)
toasted sesame seeds and chopped green onions for topping
  1. Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
  2. Whisk together all the...
    See the full directions on my site
Nutritions

Calories
381

Sodium
984mg
41% DV

Fat
27g
41% DV

Protein
21g
43% DV

Carbs
10g
3% DV

Fiber
4g
17% DV