Tofu Recipe

Press and cube tofu

Remove the 14 oz block of extra-firm tofu from its packaging. Wrap it in a clean kitchen towel or paper towels and place something flat and heavy (a small baking sheet or a heavy skillet) on top for 15–30 minutes to press out excess moisture. After pressing, cut the tofu into 3/4- to 1-inch cubes.

Make marinade

In a medium bowl whisk together 3 tbs low-sodium soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs maple syrup (or honey), 1 tsp grated fresh ginger, and 1 tsp minced garlic until combined.

Marinate tofu

Place the tofu cubes in the bowl or a shallow dish and gently toss to coat. Allow to marinate at room temperature for 10–15 minutes, turning once so all sides absorb flavor. Reserve the marinade bowl for later use in the pan sauce.

Coat for crisping

Sprinkle 2 tbs cornstarch over the marinated tofu and toss gently until pieces are evenly coated. The cornstarch helps create a crisp exterior when fried.

Pan-fry tofu

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2 tbs neutral oil and swirl to coat. Add tofu cubes in a single layer without crowding (cook in batches if necessary). Fry for 3–4 minutes per side, turning with tongs, until golden-brown and crisp on at least four sides. Transfer cooked tofu to a plate and set aside.

Prepare vegetables

While tofu is frying, wash and chop the vegetables: cut broccoli into bite-sized florets (about 2 cups), slice one red bell pepper, and julienne one carrot. Slice 2 scallions thinly and set the white and green parts apart if you like different cooking times.

Stir-fry vegetables: In the same skillet used for tofu (add a splash more oil if needed), increase heat to medium-high. Add broccoli and stir-fry 2 minutes, add carrots and bell pepper and stir-fry another 2–3 minutes until vegetables are bright and just tender-crisp. Add the white parts of the scallions in the last minute. If vegetables begin to stick, add 1 tbs vegetable broth or water to deglaze and create a little steam to finish cooking.

Make sauce slurry

In a small bowl mix 1 tbs hoisin sauce, the reserved marinade (if using; otherwise 1 tbs low-sodium soy sauce and 1 tbs rice vinegar), 1 tbs vegetable broth, and 2 tbs water. In a separate small cup, whisk 1 tsp cornstarch into 2 tbs water to make a slurry (smooth).

Combine tofu, vegetables, and sauce: Return the browned tofu to the skillet with the vegetables. Pour the sauce mixture over everything, stir to combine, then pour in the cornstarch slurry while stirring. Cook 1–2 minutes more until the sauce thickens and coats the tofu and vegetables. Taste and adjust seasoning — add a pinch of salt or extra soy sauce if needed.

Finish and garnish: Remove from heat. Sprinkle with sliced scallion greens and 1 tsp sesame seeds if desired. Serve immediately over 4 cups cooked rice or noodles.