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Chinese Style Tofu & Broccoli

This vegan Chinese style tofu and broccoli recipe features crispy baked tofu and tender broccoli tossed in a savory-sweet garlic ginger sauce. It's a simple, gluten-free-friendly, better-than-takeout dinner ready in about 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Chinese
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • spray oil avocado oil spray
  • 2 blocks of extra firm tofu
  • 400 grams broccoli, florets about 5 cups
  • 6 tbsp soy sauce tamari for gluten free
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 2 tbsp cornstarch arrowroot starch for gluten free
  • 1/2 cup water
  • 1.5 tsp vegan chicken boullion/seasoning
  • 2 tsp sesame oil
  • 1 tsp garlic powder or fresh
  • 1 tsp ginger powder or fresh
  • 1/4 tsp white pepper
  • salt + pepper to taste (add slowly)
  • sesame seeds optional

Equipment

  • Baking sheet
  • Large pot/pan
  • Parchment paper, foil, or silicone sheet
  • Mixing bowl
  • Large mixing spoon
  • Measuring spoons
  • Knife
  • Whisk

Method
 

  1. Preheat the oven to 425 degrees ℉.
  2. Line a baking sheet with parchment paper.
  3. Drain and cut your block of tofu into 1/2-1 inch cubes. Place the tofu cubes onto the baking sheet.
  4. Bake the tofu for 30-35 minutes. The longer time baked, the chewier.
  5. In a medium sized mixing bowl, whisk together every ingredient above EXCEPT the sesame seeds and tofu.
  6. Heat a large frying pan or pot over medium-high heat.
  7. Spray the frying pan or pot with oil and add in your broccoli. Stir fry the broccoli for about 2-3 minutes.
  8. After 2-3 minutes, turn the heat down to medium and add your stir fry sauce to the broccoli
  9. Continue to stir the broccoli with the sauce for an additional 2-3 minutes. The sauce should be thickening.
  10. When your tofu has baked, transfer all of the cubes to the stir fried broccoli.
  11. Combine the tofu, broccoli and sauce together until the tofu is coated. Season with more salt and pepper if needed.
  12. Remove from heat and garnish with sesame seeds.

Notes

Use arrowroot starch instead of cornstarch to thicken the sauce for a gluten-free/grain-free version.
Nutrition: (1/4 recipe)
Calories: 260 Carbohydrates: 26 Fat: 11 Protein: 25 Saturated Fat: 2 Sugar: 11 Fiber: 5