Description
A delicious, vegan stir-fry featuring crispy tofu and tender broccoli, perfect for a quick weeknight meal.
Ingredients
Scale
- 13 oz tofu, drained and cut into cubes
- 2 tablespoons vegetable oil
- 14 oz broccoli, defrosted
- 4 cloves garlic, minced
- 1/3 cup vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon rice vinegar
- 5 tablespoons corn starch
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 teaspoons chili flakes
- 1 teaspoon smoked paprika
Instructions
- Toss the tofu cubes with corn starch, salt, and pepper until evenly coated.
- Heat vegetable oil in a large pan and cook the tofu until golden and crisp on all sides. Remove and set aside.
- In the same pan, gently cook the garlic until fragrant. Add broccoli, vegetable broth, soy sauce, brown sugar, and rice vinegar. Let the sauce simmer and thicken slightly.
- Return tofu to the pan and toss until fully coated. Adjust seasoning if needed.
- For the chili oil, gently heat vegetable oil with chili flakes and smoked paprika until aromatic. Drizzle over the finished dish before serving.
Notes
- This dish pairs well with rice or noodles.
- To make it spicier, add more chili flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg