Tofu And Broccoli In Garlic Sauce Recipes

CRISPY TOFU WITH GARLIC SAUCE (WITHOUT DEEP-FRYING)

Steps:

• Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
• Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
• When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
• Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
• Now you can use it in stir fries or serve the tofu with sauce.
• Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.
• Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.
• Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won't overcook in the residual heat.
• When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
• Serve immediately as a snack or appetizer.

BROCCOLI TOFU STIR FRY

Steps:

• Drain the cubed tofu and pat dry
• Place the tofu cubes in a bowl
• Add 3 tablespoons of cornstarch and toss gently to coat
• Heat a large skillet on medium high heat with 3 tablespoons of olive oil
• Pan fry the tofu for 10-15 minutes, until crispy on all sides
• Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
• Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
• Serve alone or over unsalted rice or stir fry noodles

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Steps:

• Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
• After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
• In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
• Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
• Remove the lid and increase the heat to medium-high.
• Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
• Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
• Return the tofu to the pan and toss to coat in the sauce.
• Serve over white rice and garnish with scallions and sesame seeds.
• Enjoy!

MAGIC GARLIC TOFU

Steps:

• Prepare your baked tofu according to recipe instructions.
• Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
• In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
• Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
• Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
• Serve warm, garnished with lots of toppings as desired.

TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

• -----------TheSauce-----------.
• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).

TOFU AND BROCCOLI IN GARLIC SAUCE RECIPE

Steps:

• Cut tofu into 1 inch cubes.
• in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
• Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
• In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!

SEARED TOFU WITH SWEET CHILI SAUCE AND BROCCOLI

Steps:

• Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.
• Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
• Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain.
• Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute.
• Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.