Crispy Tofu and Broccoli in Peanut-Ginger Sauce

Ingredients

• 350 g extra-firm tofu, drained and cubed
• 250 g broccoli, cut into florets
• 1.5 tbsp cornstarch
• 1 tbsp toasted sesame oil
• 2 tbsp natural peanut butter
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, grated
• 3 tbsp water

Instructions

1. Press the tofu cubes gently in a towel to remove surface water, then toss them with the cornstarch until each piece is lightly, evenly coated — this is what gives you a crisp crust instead of soft tofu.
2. Whisk the peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, and water in a small bowl until smooth and pourable. Set the sauce aside.
3. Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook without moving for 3 minutes, then turn and cook until golden and crisp on most sides, about 6 minutes total. Transfer to a plate.
4. Add the broccoli and 2 tablespoons water to the same pan, cover, and steam until bright green and crisp-tender, about 3 minutes. Return the tofu, pour in the sauce, and toss over the heat for 1 minute until everything is glossy and coated. Serve right away.

Nutrition (per serving)

Calories

496

Protein

30 g

Fat

30 g

Carbs

28 g