Garlic Butter Tofu with Broccoli

Name: Garlic Butter Tofu with Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 450 g extra-firm tofu drained and pressed, cut into 2 cm cubes; 24 g cornstarch for coating the tofu; 3 g fine salt divided; 1 g black pepper divided; 20 ml neutral oil divided; 120 ml water for steaming broccoli; 450 g broccoli florets cut into bite-size florets; 10 ml neutral oil divided; 20 g unsalted butter divided; 4 clove garlic cloves minced; 30 ml soy sauce; 15 ml lime juice freshly squeezed; 10 g honey; 3 g fine salt divided; 1 g black pepper divided; 10 g unsalted butter divided; 8 g toasted sesame seeds for garnish; 20 g scallions thinly sliced, for garnish

Golden tofu is pan-seared until crisp, then tossed with garlic butter, soy, and lime. Broccoli is steamed briefly and folded in at the end so it stays green and tender-crisp. Serve the dish as is, or over rice if you want a fuller plate.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

450 g extra-firm tofu drained and pressed, cut into 2 cm cubes
24 g cornstarch for coating the tofu
3 g fine salt divided
1 g black pepper divided
20 ml neutral oil divided
120 ml water for steaming broccoli
450 g broccoli florets cut into bite-size florets
10 ml neutral oil divided
20 g unsalted butter divided
4 clove garlic cloves minced
30 ml soy sauce
15 ml lime juice freshly squeezed
10 g honey
3 g fine salt divided
1 g black pepper divided
10 g unsalted butter divided
8 g toasted sesame seeds for garnish
20 g scallions thinly sliced, for garnish

Instructions

Toss the tofu cubes with cornstarch, 3 g salt, and 1 g black pepper until evenly coated. The tofu looks dry-coated and evenly seasoned.
Heat 20 ml oil in the skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on 3 to 4 sides, 8 to 10 minutes. The tofu is deeply golden and releases easily from the pan.
Meanwhile, bring the water to a boil in the saucepan, add the broccoli, cover, and steam 3 to 4 minutes until bright green and just tender. Drain well and set aside. The broccoli is bright green and tender-crisp.
Reduce the skillet heat to medium. Add the remaining 10 ml oil and 20 g butter, then the garlic. Cook for 30 seconds, stirring constantly, until fragrant but not browned. The garlic smells fragrant and the butter is foaming gently.
Add the soy sauce, lime juice, optional honey, remaining 3 g salt, and remaining 1 g black pepper. Stir to combine, then return the tofu and add the broccoli. Toss for 1 to 2 minutes until everything is coated and hot. The sauce clings to the tofu and broccoli and the pan looks glossy, not watery.
Turn off the heat and stir in the remaining 10 g butter. Serve immediately, topped with optional sesame seeds and scallions. The butter has melted into a glossy finish and the tofu stays crisp around the edges.