Chinese Take-out Tofu & Broccoli Stir Fry

So sticky and yum!


Serves 2

  • 1 firm block tofu
  • 3 teaspoons sesame oil, divided
  • 1 head of broccoli, cut into florets
  • 1 red capsicum, sliced
  • 3 tablespoons vegetable broth (or water)
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • ¼ cup soy sauce
  • 2 tablespoons agave syrup (brown rice syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 1 tablespoon toasted sesame seeds
  • cooked rice or noodles for serving

  1. Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and remove most of the moisture. Then slice into 2 cm cubes. 
  2. In a large nonstick fry pan, heat 2 tsp of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  3. Add broccoli and capsicum to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  4. Remove the lid and increase the heat to medium-high.
  5. Add the garlic, ginger, and remaining sesame oil. Stir until softened.
  6. Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  7. Return the tofu to the pan and toss to coat in the sauce.
  8. Serve over rice or noodles.
  9. Enjoy!


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