This stir-fry is inspired by General Tso’s Tofu, but dispenses with the cornstarch-battered, deep-fried tofu. I’ve tried it that way and find this version, with pan-sautéed tofu, plenty of broccoli, and a savory, sweet, and spicy sauce even more appealing. It’s easy and fast, too.
Sesame-Ginger Tofu and Broccoli Stir-Fry
For the tofu
- 1 tablespoon arrowroot or cornstarch
- ¾ cup water
- 2 tablespoons soy sauce
- 1 ½ T chili oil or 1 tablespoon sesame oil plus sriracha sauce to taste
- 2 teaspoons grated fresh ginger or more, to taste
- 2 tablespoons natural granulated sugar
- 1 tablespoon rice vinegar or other mild vinegar
- 2 to 3 cloves garlic minced
- Large broccoli crown cut into bite-sized florets
- Sesame seeds
- Dried red chili pods or red pepper flakes optional
- Cooked brown rice for serving optional
- Cut the tofu into 6 slabs crosswise. Blot well on paper towels or clean tea towels (or use the a tofu press ahead of time for making the tofu nice and firm), then cut into dice.
- Heat the oil in a large skillet or steep-sided stir-fry pan. Add the tofu and and sauté over medium-high heat until golden and crisp on most sides, stirring often. This will take from 8 to 10 minutes or so. Remove the tofu to a plate and set aside.
- Meanwhile, combine the arrowroot or cornstarch with ¼ cup of the water in a small mixing bowl. Stir until dissolved, then add the remaining sauce ingredients. Stir together and set aside.
- Wipe out the pan in which you sautéed the tofu. Add the garlic and just a little water, and cook over low heat for 2 minutes.
- Add the broccoli and just enough additional wanter to keep the pan moist; cover and cook over medium-high heat until bright green and tender-crisp, about 3 to 4 minutes.
- Stir the tofu and sauce in with the broccoli and cook until the sauce thickens. Taste to see if you’d like more soy sauce.
- Garnish with sesame seeds and the optional chili pods or chili flakes, and serve at once on its own or over hot cooked rice.
- Here are lots more easy tofu recipes.