Broccoli Crispy Tofu
Although this is a portion of vegan food, it is both nutritious and tasty. Paired with rice is a good choice.
How to make broccoli crispy tofu
INGREDIENTS
• 1 tablespoon light soy sauce
• 1/2 broccoli
• 300g firm tofu, cut into 1-2cm cubes
• 1/2 carrot, sliced
• 1 tablespoon starch
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon ginger, minced
• 1 green onion, shredded
• 1 tablespoon garlic, minced
• 3 tablespoons vegetable oil
• 1 teaspoon vinegar
INSTRUCTIONS
1. Boil about 1 L of water with 1/2 teaspoon of salt and cook the tofu for 2-3 minutes to bring out the bean flavor.
2. Transfer the tofu on a plate and set aside. Add the carrot and broccoli in the boiling water and cook for 1minute. Transfer them to a bowl with cool water.
3. Sprinkle starch on the tofu, make each side of tofu covered with a thin layer starch.
4. Heat vegetable oil in a pan, add tofu and fry until each side becomes golden. Set aside.
5. Mix the light soy sauce, vinegar, sugar, and salt to make seasoning sauce.
6. Heat vegetable oil in a pan again, and stir-fry garlic, ginger, and green onion until fragrant. Add tofu, carrot, and broccoli and stir-fry it for a few times. Pour the seasoning sauce and starch, cook it until the sauce has thickened. Transfer it on a plate. Serve.
Broccoli Crispy Tofu
Ingredients
- 1 tablespoon light soy sauce
- 1/2 broccoli
- 300g firm tofu cut into 1-2cm cubes
- 1/2 carrot sliced
- 1 tablespoon starch
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon ginger minced
- 1 green onion shredded
- 1 tablespoon garlic minced
- 3 tablespoons vegetable oil
- 1 teaspoon vinegar
Instructions
- Boil about 1 L of water with 1/2 teaspoon of salt and cook the tofu for 2-3 minutes to bring out the bean flavor.
- Transfer the tofu on a plate and set aside. Add the carrot and broccoli in the boiling water and cook for 1minute. Transfer them to a bowl with cool water.
- Sprinkle starch on the tofu, make each side of tofu covered with a thin layer starch.
- Heat vegetable oil in a pan, add tofu and fry until each side becomes golden. Set aside.
- Mix the light soy sauce, vinegar, sugar, and salt to make seasoning sauce.
- Heat vegetable oil in a pan again, and stir-fry garlic, ginger, and green onion until fragrant. Add tofu, carrot, and broccoli and stir-fry it for a few times. Pour the seasoning sauce and starch, cook it until the sauce has thickened. Transfer it on a plate. Serve.
The ingredients are amazing and I bet this taste great. Especially with the lovely broccoli.
Hello Maggie, thank you for sharing this delicious recipe to the world. I happen to have all the ingredients at hand. I prepared the tofu in the morning, so that it would be ready to cook for lunch. Let me just say I will be making this recipe again and again. This is the best Broccoli Crispy I’ve ever had!
A couple of these recipes do seem light they would be tastey.
Soooo good! Family loved this!
This is my favorite Chinese cold dish! I’m looking forward to seeing more like it, such as wood ear and peanuts.
It really sounds good. And if the kids eat it, then I am sure I’ll enjoy it too. Greetings from Germany, ubi
Delicious! Delicious! Now, it is my favorite food! Thank you for sharing.
I’m new to tofu and this is the first recipe I’ve used. I really enjoyed it – I’ve made it 3 times now.
The recipe was great. Helped stretch tofu to make 2 meals! Thanks 😉
This is a KEEPER!!! Fabulous. I’m delighted to have this recipe in my collection. Thank You.
I followed the recipe as written. This would be a great recipe for the first-time tofu maker. High recommend!