Broccoli Tofu
Ingredients
Sauce
Instructions
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Press and chop tofu.
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Season with salt and pepper. Add corn starch if you want it crispier.
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Cook in a pan over the stove.
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While tofu is cooking chop the broccoli and mix sauce.
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When tofu is done cooking take out of the pan and reoil and put the garlic in and sauté until fragrant. Then add the stir fry. Once broccoli is cooked add the tofu back and pour the sauce in. Stir fry until everything is heated up then serve.
Note
General tofu preparation:
For cooking as a main course firm or extra firm are
generally the kind you want to get. Extra firm has a denser texture and holds
up a little better while firm is more tender and absorbs flavors a bit better.
Wrap the tofu in a paper towel and place it on a plate then
place another plate over it and weigh the plate down with something. Leave for
15-30 minutes to squeeze the water out. Generally recipes have you cut into
1-inch cubes but I’ve read some that have you roughly tear it into
approximately I inch cubes so that there’s more surface area to absorb the
flavors of whatever you cook it in.
Since tofu is really plain flavored but absorbs flavor
really well it’s ideal for marinating. After chopping into cubes put in a bowl
and add the marinate mix until covered and let it sit. Firm tofu will take less
time to absorb the flavors than marinade. If you want crispier tofu you can
also coat it in cornstarch.
Once the marinade has set in it’s time to cook it. So far
I’ve just done stir fried and oven baked.
For stir fried oil a pan and heat it up. Once heated add the
tofu and cook each side until they are golden brown which should be between 4
and 8 minutes.
For baking in the oven preheat the oven to 400 degrees. Put
the tofu on a parchment paper covered tray. Bake for 15 minutes then flip the
tofu and bake for another 15 minutes or until is at your preferred level of
cooking.
Once tofu is done cooking mix or drizzle it with any post-cooking sauces
your recipe calls for and serve.
