Tofu and Broccoli Stir-Fry

Method

1. 1

   Press 200g extra-firm tofu for 5 minutes, then cut into 2cm cubes. Cook 60g rice according to packet directions.

   ~5 min

2. 2

   Heat 1 tbsp oil in a wok or large pan over high heat. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden on most sides.

   ~6 min

3. 3

   Add 150g broccoli florets and 1 tbsp water. Cover and steam for 3 minutes until broccoli is bright green and tender-crisp.

   ~3 min

4. 4

   Mix sauce: 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp maple syrup, 1 tsp grated ginger, 1 minced garlic clove, 1 tsp cornflour dissolved in 2 tbsp water.

   ~1 min

5. 5

   Pour sauce into the wok. Toss everything for 1-2 minutes until sauce thickens and coats the tofu and broccoli.

   ~2 min

6. 6

   Serve over rice. Sprinkle with sesame seeds if desired.

Chef Notes

The secret to crispy tofu is high heat, dry tofu, and patience — do not move it around too much in the pan. Let it develop a golden crust.