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Homemade Broccoli Stir Fry with Crispy Tofu photo

Broccoli Stir Fry with Crispy Tofu

A quick, savory stir-fry of crisp-tender broccoli and oven-crisped tofu in a flavorful black bean sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Cutting Board
  • Knife
  • absorbent kitchen towel or paper towels
  • plate or tray
  • cast-iron skillet or ovenproof skillet
  • Oven
  • Small Bowl
  • pot or saucepan

Ingredients
  

  • 1 package extra-firm tofu
  • 3 tablespoons cooking oil divided
  • 1/2 teaspoon salt
  • 2 crowns broccoli cut into florets
  • 1/4 cup white vinegar
  • 1/4 cup water plus 1 teaspoon vegetable bouillon paste
  • 2 tablespoons soy sauce
  • 2 tablespoons fermented black bean sauce
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame oil
  • 1/2 tablespoon arrowroot powder
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 tablespoon fresh ginger minced or grated
  • 1 bunch green onions white and light green parts only, finely chopped
  • 2 cups cooked brown rice for serving

Instructions
 

  • Remove the tofu from its package and wrap the block in an absorbent kitchen towel or several layers of paper towel; place on a plate and weigh down with a heavy pan or other sturdy item for at least 10 minutes to press out excess water.
  • Preheat the oven to 425°F (220°C). After pressing, cut the tofu into 1-inch cubes.
  • Heat 2 tablespoons of the oil in a cast iron or ovenproof skillet over medium-high heat. Add the tofu and 1/2 teaspoon salt, and cook, turning occasionally, until all sides are golden, about 5–7 minutes.
  • Transfer the skillet to the preheated oven and bake the tofu for 15 minutes, until crispy on the edges; remove and set aside.
  • While the tofu bakes, bring about 3 cups of water to a boil in a pot and blanch the broccoli florets for 1 minute; drain and set aside.
  • In a small bowl, whisk together the vinegar, 1/4 cup water with 1 teaspoon vegetable bouillon paste, soy sauce, fermented black bean sauce, sugar, toasted sesame oil, and arrowroot powder until smooth.
  • Wipe the skillet if needed, then warm the remaining 1 tablespoon oil over medium heat. Add the garlic, ginger, and chopped green onions and sauté until fragrant, about 30–60 seconds.
  • Add the blanched broccoli to the skillet and cook, stirring, for about 5 minutes until heated through.
  • Give the sauce a quick stir, pour it into the skillet, and cook, stirring, until the sauce thickens and coats the vegetables.
  • Return the crispy tofu to the skillet and gently toss to coat with the sauce. Serve immediately over cooked brown rice.

Notes

  • Press tofu at least 10 minutes for best texture.
  • Use an ovenproof skillet to skip transferring between pans.
  • Adjust fermented black bean sauce to taste—it's salty and savory.
  • Arrowroot powder thickens quickly; mix into the sauce first to avoid lumps.