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Teriyaki Tofu with Broccoli

East Asian · 35 min · Easy · 2 servings

Teriyaki Tofu with Broccoli

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Cornflour-dusted tofu fried until the edges shatter, then tumbled in a glossy teriyaki glaze that thickens around it in seconds. Steamed broccoli and rice make it dinner.

~890 cal per serving — Calories are approximate, per serving — a guide only.

high-proteinnut-free
Plan it:

Method

  1. 1

    Start the rice

    ⏱ 20 min

    Rinse the rice and cook it with the water for the rice: boil, cover, lowest heat, then rest off the heat with the lid on.

  2. 2

    Mix the glaze

    Stir the soy sauce, maple syrup, rice vinegar, ginger, garlic and sesame oil together in a small bowl, along with the cornstarch for the glaze and a splash of water.

  3. 3

    Coat and fry the tofu

    ⏱ 12 min

    Toss the tofu cubes with the cornstarch for dusting until dusty and even. Heat the vegetable oil in a large frying pan over medium-high heat and fry the tofu, turning every couple of minutes, until deeply golden and crisp on most sides.

  4. 4

    Steam the broccoli

    ⏱ 4 min

    Steam or boil the broccoli florets until bright green and just tender: you want a little bite left.

  5. 5

    Glaze

    ⏱ 1 min 30 sec

    Pour the glaze into the hot pan with the tofu. It will bubble and thicken almost immediately. Keep the tofu moving so every piece is coated, then take it off the heat before the sugar catches.

  6. 6

    Serve

    Spoon the rice into bowls, add the broccoli and the glazed tofu, and scatter with sesame seeds and scallion.

Notes

Press the tofu properly (20 minutes under something heavy) or the cornflour turns to paste instead of crust. The glaze thickens fast, so have everything ready before it goes in the pan.

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