Broccoli Tofu Stir Fry

Stir fry is a popular cooking method in Asia.
In this method, ingredients are cooked in a wok, stirring constantly; a small amount of very hot oil is used.

Ingredients:

350-400 g extra-firm tofu
2 tablespoons (plus 1 teaspoon) cornstarch
1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons HOISIN sauce
1 ½ tablespoons rice vinegar
1 tablespoon minced garlic (about 3 cloves)
1 tablespoon minced fresh ginger
3 tablespoons canola oil (or grapeseed or other neutral oil); and more if needed
2 broccoli, cut into florets (about 5-6 cups)
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons toasted sesame oil
Chopped scallions (about 1/2 cup)
2 tablespoons toasted sesame seeds
To serve: cooked brown rice or quinoa

Directions:

1. Drain the TOFU very well with paper towels, changing the towels as needed. Press the TOFU lightly to squeeze out excess water (but not too hard so it doesn't crumble). Cut the TOFU cube in half down the middle (as if you were cutting a hamburger bun), then cut into 2-3 cm cubes. Place on a large plate or baking sheet and lightly drain again.
2. Slowly and evenly coat the TOFU cubes with 2 tablespoons of the cornstarch (you can start with 1/2 tablespoon, mix, then repeat these steps a few more times). Use your fingers to gently mix to coat the TOFU as evenly as possible.

3. In a small bowl, combine the soy sauce, water, HOISIN, rice vinegar, garlic, ginger, and remaining 1 teaspoon of the cornstarch.
4. In a large nonstick skillet (or wok), heat 1 tablespoon of the oil (over medium-high heat). Once hot, add the broccoli, salt, and pepper. Cook, stirring occasionally, until the broccoli is crisp-tender and tender (about 5 minutes). Transfer to a plate.
5. Add the remaining 2 tablespoons of the oil to the skillet over medium-high heat. Add the TOFU in a single layer and cook, stirring every 3 minutes or so, until the TOFU is golden brown on all sides. The TOFU may stick together and some pieces may crumble a little. Use a sturdy spoon to separate any pieces that stick together, and don’t worry about the crumbled pieces – they’re super tasty!
6. Return the broccoli to the pan and pour in the sauce. Stir, then sauté until the broccoli is warmed through and the sauce has thickened slightly (about 1 minute). Stir in the sesame oil and scallions. Sprinkle with sesame seeds. Serve hot, with rice.

Yields: 4 servings
Recipe: wellplated.com