Broccoli and Tofu Stir Fry

🛒 Ingredients

• Extra-firm tofu 150 g · 114 kcal
• Broccoli florets 200 g · 68 kcal
• Low-sodium soy sauce 35 g · 19 kcal
• Sesame oil 5 g · 40 kcal
• Garlic, minced 10 g · 15 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Cornstarch 5 g · 19 kcal
• Vegetable broth 60 g · 2 kcal
• Rice vinegar 15 g · 3 kcal
• Brown sugar 5 g · 19 kcal
• Vegetable oil 9 g · 80 kcal
• Sesame seeds, for garnish 3 g · 17 kcal

👨‍🍳 Instructions

1. Press the tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes. In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, vegetable broth, rice vinegar, and brown sugar to create the stir-fry sauce.
2. Heat vegetable oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
3. Add the broccoli florets to the same pan and stir-fry for 3-5 minutes until tender-crisp. Pour the prepared sauce over the broccoli, stirring constantly, and cook until the sauce thickens, about 1-2 minutes.
4. Return the cooked tofu to the pan and toss gently to coat everything evenly with the sauce. Garnish with sesame seeds before serving hot.