In less time than it takes to order and bring home take-out, you can pan-fry tofu until crisp, simmer broccoli florets, and bring them together with a lightly sweet soy and sesame sauce (which is generous enough to spoon over rice). Whether you're cooking vegetarian or gluten-free, or you just want a healthy choice, this one's a keeper for weeknight dinners. The recipe is a Yummly original created by Sara Mellas.
- Drain any water from package of tofu. Wrap the block of tofu in 3-4 layers of paper towels, tucking in the sides so the block is fully wrapped. Set on a work surface, place a heavy-bottomed pan on top of the block, and let it sit for at least 30 minutes. (Pro Tip: Pressing water from the tofu helps it keep its shape and get extra crisp during cooking.)
- Make the sauce: Mince garlic and finely grate ginger. Whisk together water and cornstarch in a medium mixing bowl until cornstarch is fully dissolved. Add tamari, brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper (if using). Set sauce aside. Thinly slice scallions and set aside.
- Unwrap tofu and discard paper towels. Cut tofu into rectangles approximately 1 inch long, 3/4 inch wide, and 1/2 inch thick. Put tofu in a large bowl and sprinkle with salt, black pepper, and cornstarch. Toss with a flexible spatula to coat.
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|Calories370Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.