Spicy Tofu Stir-Fry with Broccoli

Name: Spicy Tofu Stir-Fry with Broccoli
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 ml soy sauce; 15 ml rice vinegar; 20 g chili-garlic sauce; 6 g granulated sugar; 8 g cornstarch; 45 ml water; 5 ml toasted sesame oil; 1 g black pepper freshly ground; 1 g crushed red pepper flakes optional; 20 ml neutral oil divided; 400 g firm tofu pressed and cut into 2 cm cubes; 10 ml neutral oil divided; 350 g broccoli florets cut into bite-size florets; 150 g red bell pepper seeded and sliced into thin strips; 20 g scallions thinly sliced, white and green parts separated; 3 clove garlic cloves minced; 10 g fresh ginger peeled and minced; 3 g fine salt; 15 ml water; 20 g scallions thinly sliced, white and green parts separated; 8 g toasted sesame seeds for garnish

This side uses tofu as the featured protein, searing it first for surface browning, then stir-frying broccoli and bell pepper before glazing everything in a chili-garlic sauce. It is designed to be served alongside rice, noodles, or a main course, with enough sauce to coat but not soften the vegetables.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml soy sauce
15 ml rice vinegar
20 g chili-garlic sauce
6 g granulated sugar
8 g cornstarch
45 ml water
5 ml toasted sesame oil
1 g black pepper freshly ground
1 g crushed red pepper flakes optional
20 ml neutral oil divided
400 g firm tofu pressed and cut into 2 cm cubes
10 ml neutral oil divided
350 g broccoli florets cut into bite-size florets
150 g red bell pepper seeded and sliced into thin strips
20 g scallions thinly sliced, white and green parts separated
3 clove garlic cloves minced
10 g fresh ginger peeled and minced
3 g fine salt
15 ml water
20 g scallions thinly sliced, white and green parts separated
8 g toasted sesame seeds for garnish

Instructions

Whisk the soy sauce, rice vinegar, chili-garlic sauce, sugar, cornstarch, and 45 ml of the water in a small bowl until smooth. Stir in the sesame oil, black pepper, and optional red pepper flakes. Set the sauce aside. The sauce is fully dissolved and slightly opaque with no visible cornstarch lumps.
Heat 20 ml of the neutral oil in a large skillet or wok over high heat. Add the tofu in a single layer and cook without stirring for 2 to 3 minutes, then turn and cook 2 to 3 minutes more until the sides are lightly browned. Transfer the tofu to a plate. Tofu has golden spots on at least two sides and feels firmer on the outside.
Add the remaining 10 ml neutral oil to the same pan. Add the broccoli, bell pepper, scallion whites, garlic, ginger, salt, and the remaining 15 ml water. Stir-fry for 3 to 4 minutes until the broccoli turns bright green and the vegetables are crisp-tender. Broccoli is vivid green and the thick stems can be pierced with a knife tip but still have resistance.
Return the tofu to the pan, pour in the sauce, and stir-fry for 1 to 2 minutes until the sauce thickens and coats the tofu and vegetables. Add the scallion greens and toss just to combine. If using, sprinkle sesame seeds over the top before serving. The sauce clings in a glossy layer and no longer looks watery; tofu and vegetables are evenly coated.