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Ingredients
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- 1/4 cup soy sauce
- 2 Tbsp water
- 1 Tbsp toasted sesame oil
- 2 Tbsp brown sugar
- 2 Tbsp rice vinegar
- 1 Tbsp grated fresh ginger
- 2 cloves garlic, minced
- 2 Tbsp sesame seeds
- 1 Tbsp cornstarch
- 14 oz block extra-firm tofu
- Pinch of salt
- 2 Tbsp cornstarch (for frying)
- 2 Tbsp neutral oil (vegetable, canola, or peanut)
- 1/2 lb frozen broccoli florets
- 3–4 green onions, sliced
- 4 cups cooked rice
Instructions
- Press the tofu for at least 30 minutes.
- Mix soy sauce, water, sesame oil, brown sugar, vinegar, ginger, garlic, sesame seeds, and cornstarch in a bowl.
- Cut tofu into cubes, sprinkle with salt, and coat with cornstarch.
- Heat oil in a skillet, add tofu, and cook until golden brown.
- Sauté frozen broccoli in the same skillet until slightly browned.
- Pour the sesame sauce into the skillet, cook until bubbling, and then fold in tofu.
- Serve over cooked rice and garnish with sliced green onions.
Notes
Pressing the tofu is essential for achieving a crispy texture.
Feel free to adjust the sauce ingredients to suit your taste preference.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg