This crispy tofu and tangy broccoli stir fry is the ultimate Chinese restaurant dinner at home!
Prepare your tofu. (See Notes.) Cut tofu into cubes about 1" thick and season liberally with salt and pepper.
Toss tofu cubes in a plastic sandwich bag filled with cornstarch until coated.
Heat the vegetable or avocado oil and 1 tsp sesame oil in a large non-stick skillet over medium-high heat. Add the tofu once the oil is hot and cook about 5 minutes on each side, 10 minutes total, until the are golden brown and crispy all over. Remove tofu from the pan and set to the side.
Add the broccoli and water to pan. Cover and reduce the heat to medium-low. Steam until they are bright green and tender when pierced when a fork, about 3-5 minutes. Uncover and turn heat to medium-high. Add garlic, ginger, red pepper flakes, and remaining sesame oil. Stir until everything has softened. Add the soy sauce, maple syrup, rice vinegar, and cornstarch-water mix. Stir until it reaches desired thickness. Add the sesame seeds and stir.
Place the tofu back to the pan and toss to coat in sauce. Serve over white rice and garnish with scallions and sesame seeds.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
I really like a light, fresh wine with this recipe, like:
- Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy
- Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California
- Sparkling white, like NV Etnico Sparkling Wine from Casablanca Valley, Chile