About this recipe
Pressing the tofu and getting the pan hot are the two things that make this crisp. Once the cubes brown, the sauce clings instead of steaming everything soft.
Broccoli stays tender-crisp if you do not overcrowd the skillet. Work in batches if your pan is small.
A small scoop of rice is optional. The tofu and broccoli already make a full plate.
PREP THE TOFU
Step 1
Press tofu 10 minutes between towels with a weight on top. Cut into 3/4-inch cubes. Toss with cornstarch, a pinch of salt, and pepper until lightly coated.
Step 2
Whisk soy sauce, garlic, and rice vinegar in a small bowl. Set aside.
CRISP AND STIR-FRY
Step 3
Heat 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add tofu in a single layer. Cook undisturbed 3 to 4 minutes, then flip and cook until golden on most sides, 4 to 5 minutes more. Transfer to a plate.
Step 4
Add remaining oil to the pan over medium-high. Stir-fry broccoli until bright green and tender-crisp, 4 to 5 minutes. Splash in 2 tablespoons water and cover 1 minute if florets need help softening.
Step 5
Return tofu to the pan. Pour in the soy-garlic mixture. Toss over medium-high until the glaze thickens and coats everything, 1 to 2 minutes.
SERVE
Step 6
Taste for salt. Serve as is or over a small scoop of rice. Finish with sesame seeds if using.
Tips
Extra-firm tofu needs less press time and stays crispier than soft styles.
Add chili flakes or a drizzle of chili oil at the table if you want heat.
Swaps
BroccoliSnap peas and bell pepper
Same volume. Shorter cook time, about 3 to 4 minutes.
Soy sauceTamari
Gluten-free option. Same amount.
Equipment
large nonstick skillet · small bowl · tofu press or heavy pan
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