14ouncesextra-firm tofufrozen for at least 3 hours if time allows—see recipe Step 1 for more details
3tablespoonslow-sodium soy saucegluten free if needed, or substitute tamari
1 1/2teaspoonschili-garlic sauce(Sambal Oelek)
1 1/2teaspoonstoasted sesame oil
1tablespoonhoneyswap light agave nectar to make vegan
FOR THE SAUCE:
2tablespoonslow-sodium soy sauce
1tablespoongrated fresh ginger
1 to 2tablespoonschili garlic sauce
1teaspoontoasted sesame oil
FOR THE STIR FRY:
3tablespoonscanola or grapeseed oildivided
12ouncesbroccoli florets,fresh or frozen (about 1 small head)
1medium red bell pepperseeded and thinly sliced
5large green onions( or 7 small green onions) white parts (bulbs) removed and cut into 1 1/2-inch pieces (about 1 bunch)
Prepared brown ricefor serving
Toasted sesame seedsoptional for serving
Prepare tofu through Step 3 according to How to Cook Crispy Tofu. Once cubed, lightly pat it dry with a paper towel. (Note: If you do not have time to freeze the tofu, you can skip Step 1.) While the tofu cooks, prepare and chop the other ingredients.
Place the tofu in a separate medium bowl. Top with the 3 tablespoons soy sauce, 1 1/2 teaspoons chili-garlic sauce, 1 1/2 teaspoons sesame oil, and honey. Transfer to a large ziptop bag and sprinkle with 5 tablespoons cornstarch. Tightly seal the bag and shake until the tofu is evenly coated in a gummy white layer.
In a small bowl or large measuring cup, stir together the sauce ingredients: water, soy sauce, hoisin, ginger, chili-garlic sauce, rice vinegar, cornstarch, and sesame oil.
In a large nonstick skillet or wok, heat 2 tablespoons canola oil over medium. Once the oil is shiny and hot, using a slotted spoon, add the tofu to the pan a few pieces at a time, discarding any excess cornstarch. Cook the tofu for 3 to 4 minutes, turning often so that it is golden brown on all sides. Remove from the pan and set aside.
Increase the heat to medium high. Add the remaining tablespoon canola oil and let heat 30 seconds, then add the broccoli and bell pepper. Cook until crisp-tender, about 4 minutes, stirring frequently. Add the chopped green onions and continue for 1 to 2 additional minutes, stirring frequently.
Add the sauce and tofu. Stir to coat the tofu in the sauce and continue cooking, stirring often, for 1 to 2 minutes, until the sauce slightly thickens and the ingredients are warmed through. Taste and add additional chili-garlic sauce if desired. Remove from heat and sprinkle with sesame seeds. Serve hot with prepared rice.
Make it ahead: Tofu can be prepared through Step 1 and stored in the refrigerator for 1 day.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. Let thaw overnight in the refrigerator. Reheat gently in the microwave.
Serving: 1(of 4), about 1 1/2 cups, with 1/2 cup prepared brown riceCalories: 491kcalCarbohydrates: 54gProtein: 17gFat: 20gSaturated Fat: 2gSodium: 806mgFiber: 6gSugar: 15g
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