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Teriyaki Tofu with Broccoli

East Asian · 35 min · Easy · 2 servings

Teriyaki Tofu with Broccoli

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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