Crispy Tofu Stir-Fry with Broccoli and Jasmine Rice

A weeknight tofu bowl with crisp-edged tofu, broccoli, and a glossy garlic-ginger sauce spooned over jasmine rice. The tofu is coated lightly in cornstarch, pan-seared, and finished in the sauce so the exterior stays crisp while the interior remains tender.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 180 g jasmine rice rinsed
• 360 ml water for cooking rice
• 45 ml soy sauce for sauce
• 15 ml rice vinegar for sauce
• 15 ml honey for sauce
• 60 ml water for sauce
• 5 ml toasted sesame oil for finishing sauce
• 1 g red pepper flakes optional, for heat
• 400 g extra-firm tofu pressed and cut into 2 cm cubes
• 20 g cornstarch for coating tofu
• 2 g fine salt divided
• 20 ml neutral oil divided
• 10 ml neutral oil divided
• 300 g broccoli florets cut into bite-size florets
• 12 g garlic minced
• 10 g fresh ginger minced
• 5 g fine salt divided
• 20 g scallions thinly sliced
• 8 g toasted sesame seeds for garnish

Instructions

1. Rinse the jasmine rice until the water runs mostly clear. Combine the rice and water in a medium saucepan, bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let stand covered for 5 minutes. The rice is tender and the water is absorbed; the grains look fluffy, not wet.
2. While the rice cooks, whisk the soy sauce, rice vinegar, honey, 60 ml water, toasted sesame oil, and optional red pepper flakes in a small bowl. The sauce is smooth and the honey is dissolved.
3. Pat the tofu dry, then toss the cubes with cornstarch and 2 g of the salt until evenly coated. Each tofu cube has a light, dry coating with no wet patches.
4. Heat 20 ml of the neutral oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on multiple sides, about 7 to 8 minutes. Transfer the tofu to a plate. The tofu is deep golden and releases easily from the pan.
5. Add the remaining 10 ml neutral oil to the same skillet. Add the broccoli and cook for 3 minutes, stirring occasionally. Add the garlic, ginger, and remaining 5 g salt, and cook for 30 seconds more. The broccoli is bright green with browned edges in spots, and the garlic is fragrant but not browned.
6. Pour in the sauce and simmer for 1 minute, stirring, until it thickens slightly. Return the tofu to the skillet and toss to coat. Add the scallions, then cook for 30 seconds more. The sauce lightly coats the tofu and broccoli without pooling thinly in the pan.
7. Divide the rice among bowls, top with the tofu and broccoli, and finish with toasted sesame seeds if using. The bowls are assembled with crisp tofu, glossy broccoli, and hot rice underneath.