Chinese Take-out Tofu & Broccoli Stir Fry
So sticky and yum!
- 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
- 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.
- 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.
- Add broccoli and capsicum to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining sesame oil. Stir until softened.
- 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.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over rice or noodles.