Tofu with Broccoli

I probably make this weekly and never think to add it here, but I am now… you know, so I can get the photos off my phone. It’s my favorite.


1- block of organic firm tofu, pressed

Cornstarch, enough to coat each piece

Oil for frying, enough to cover bottom of skillet

1- head of broccoli, washed and cut into manageable pieces, placed in steamer basket or microwave-safe dish and cooked until fork tender

Cooked white rice, as much as you want, cook ahead according to package directions and set aside

Sauce ingredients:

3 – scallions, chopped

1/4 cup- soy sauce

2 teaspoons- toasted sesame oil

Gochugaru (or Korean hot chili flakes), or just some hot pepper flakes from your cabinet to taste will be fine too.

1 1/2 tsp – sugar

1 clove- garlic, minced

1 teaspoon- sesame seeds


Cut tofu into bite sized pieces and coat with cornstarch (potato or tapioca starch will be fine too)

Coat skillet with enough oil to coat bottom well

Toss in your tofu and stir-fry until golden brown about five to seven minutes

Meanwhile, steam broccoli in a steamer basket on the stove (10-12 minutes) or in the microwave in a bit of water, until fork tender (6 minutes)

When tofu is golden brown, add in the sauce and stir well, continuing to stir fry for another few minutes.

Remove broccoli from steamer basket or microwave dish and add it to the tofu and sauce, mixing well to incorporate the sauce with the broccoli as well.

Plate cooked white rice, top with tofu and broccoli, and garnish with more sesame seeds.


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