For the sauce
- 1⁄4 cup soy sauce
- 2 tablespoons water
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons sesame seeds
- 1 tablespoon cornstarch
For the stir fry
- 14 ounces extra firm tofu
- salt, to taste
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil such as peanut, vegetable, or canola
- 1⁄2 pound frozen broccoli florets
- 3-4 green onions, sliced
- Place 4-5 layers of paper towels or a clean, lint-free dish cloth on a large plate. Place tofu on towels. Place more towels on top of tofu and top with another plate. Add weight to the top plate in order to press the tofu. (I used a case of water. Canned goods or a pot of water would work well too.)
- Mix all sauce ingredients and stir until brown sugar and cornstarch are dissolved.
- Cut the tofu in half horizontally so that you have two thin rectangles. Season with salt and sprinkle with 1 tablespoon cornstarch. Spread cornstarch to coat with fingers. Flip tofu and repeat with remaining tablespoon cornstarch.
- Heat oil in large skillet over medium heat. Place tofu in skillet and cook until golden brown on one side, about 10 minutes. Carefully flip and cook another 10 minutes on the second side. Remove to plate with new paper towels to drain, then cut into small cubes.
- Place frozen broccoli in hot skillet and stir fry until starting to brown. Lower heat to medium-low, stir sauce, then add sauce to skillet with broccoli. Stir until sauce thickens then remove from heat. Add tofu and green onions, then stir for serving with rice if desired.
Lance declared this the best tofu he’s ever eaten. It was delicious. The tofu was super crispy and wonderful. I had a piece before adding it to the stir fry and it was delicious even then. I actually forgot to add the soy sauce, oops, and it still rocked. This recipe is from Budget Bytes.