Tofu with Broccoli in Garlic Sauce
A hearty vegan dinner of tofu, broccoli, and rice in a rich, garlicky soy sauce. Serves up tender protein with a simple side in one bowl.
- Time
- 25 min
- Serving
- 547 kcal
- Ingredients
- ≈ $2.37
- Protein
- 25 g
Ingredients
- 1 Tofupack 300 g ≈ $2.50 180 g
- 2 Broccoli (frozen)pack 400 g ≈ $1.80 150 g
- 3 Garlic≈ $10.00 per kg 5 g
- 4 Soy sauce 18 ml
- 5 Starch 6 g
- 6 Sesame seeds 6 g
- 7 Long-grain ricepack 800 g ≈ $1.94 60 g
- 8 Sunflower oil 10 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, cover with water, and simmer for 15 minutes until tender.
Blanch the broccoli2 in boiling water for 3 minutes, then drain in a colander.
Cut the tofu1 into cubes, pat dry, and pan-fry in oil for 5–6 minutes until lightly crisped.
Add the broccoli2 and minced garlic3, cooking for 2 minutes.
Mix 2 tbsp soy sauce, 1 tbsp cornstarch, and 60 ml water, then stir into the pan and simmer for 2–3 minutes until thickened. Serve over rice, sprinkled with sesame seeds.
Tips
- Why it works
- Pat the tofu dry before frying, otherwise the sauce won't cling. Moisture causes splatter and dilutes the flavor. Fry over medium heat so the crust forms evenly.
- Substitutions
- Swap the soy sauce for 18 ml of miso paste for a richer flavor. Instead of starch, use 1 teaspoon of flour, but the sauce will be less clear.
- Common mistakes
- If the broccoli stays crunchy, you cooked it for less than 3 minutes. Check it: it should be soft but not fall apart.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes under a lid, adding 1 tablespoon of water. Don't freeze, the tofu turns soft.
- Serve with
- Serve with lemon wedges and fresh cucumber for a sour contrast. Good for weeknights when you need something quick and filling.
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