Garlic-Ginger Stir-Fried Broccoli with Tofu

Ingredients

• 2 cups Broccoli florets
• 10 oz Firm or extra-firm tofu
• 3 cloves Garlic
• 1 tbsp Fresh ginger
• 3 tbsp Soy sauce
• 1 tbsp Rice vinegar(optional)
• 1 tsp Brown sugar(optional)
• 1 tsp Sesame oil
• 1 tbsp Neutral oil (canola/vegetable)
• 1 tsp Cornstarch(optional)
• 1 tbsp Water(optional)
• 1/4 tsp Red pepper flakes(optional)

Instructions

1. 1

   Prep (10 minutes): Cut broccoli into bite-size florets. Press tofu briefly, then cut into 1/2-inch cubes. Mince garlic and grate ginger.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat. Add neutral oil, then add tofu in a single layer and cook 6–7 minutes, turning occasionally, until golden and crisp on most sides.

3. 3

   Add broccoli and stir-fry 4–5 minutes until crisp-tender. If the pan looks dry, add 1–2 tbsp water as needed.

4. 4

   Stir in garlic and ginger and cook 30–60 seconds until fragrant. Add soy sauce, rice vinegar, and (if using) brown sugar. If using cornstarch slurry, stir together cornstarch and water, then pour in and toss until the sauce lightly thickens, 1–2 minutes.

5. 5

   Turn off heat and drizzle sesame oil over the stir-fry. Taste and adjust seasoning; serve hot.