Tofu Delight (8) Recipe

Press and Cube Tofu

Drain the extra-firm tofu and press it for 15-30 minutes to remove excess water. After pressing, cut tofu into 1-inch cubes.

Make Marinade

In a medium bowl combine soy sauce, rice vinegar, sesame oil, maple syrup (or honey), minced garlic, grated ginger, and black pepper. Whisk until combined.

Marinate and Coat

Place the tofu cubes in the marinade and gently toss to coat. Let sit for 10-20 minutes (or up to 1 hour refrigerated) to absorb flavor. After marinating, sprinkle cornstarch over the tofu and toss gently to coat all sides evenly (this helps create a crispy exterior).

Prepare the vegetables while tofu marinates: cut broccoli into bite-size florets, slice red bell pepper and carrot thinly, and slice green onions. Measure out sesame seeds and cilantro if using.

Blanch or steam broccoli for 1-2 minutes until bright green and slightly tender, then drain and set aside. This ensures even cooking and preserves color.

Pan-Fry Tofu

Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add marinated, cornstarch-coated tofu in a single layer, leaving space between pieces. Cook without moving for 3-4 minutes until bottom is golden and crisp. Flip and cook other sides, adding the remaining 1 tablespoon oil as needed, about another 4-6 minutes total. Transfer tofu to a plate.

Stir-Fry Vegetables

In the same skillet or wok, add a touch more oil if needed and stir-fry carrots and red bell pepper for 2-3 minutes until slightly softened. Add blanched broccoli and stir for 1-2 minutes to combine.

Make Sauce

Whisk together the vegetable broth (or water), hoisin sauce, and optional chili garlic sauce in a bowl. Pour the mixture into the skillet with the vegetables and bring to a gentle simmer.

Thicken Sauce & Combine

Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and pour into the simmering sauce, stirring constantly until sauce thickens, about 30-60 seconds. Return the cooked tofu to the pan and toss gently to coat everything evenly in the sauce. Cook for 1-2 minutes to reheat the tofu and meld flavors.

Taste and adjust seasoning with a pinch of salt, a splash of soy sauce, or a squeeze of lime if desired.

Divide cooked rice or noodles among 4 bowls or plates (about 1 cup each). Spoon the tofu and vegetable mixture over the rice or noodles.

Garnish with sliced green onions, sesame seeds, and cilantro. Serve with lime wedges on the side. Enjoy warm.