Vegan Tofu and Broccoli Dinner

Step-by-step recipe

Step 1:

Squeeze excess liquid from the tofu with a cloth, cut it into cubes and place it in a bowl.

Step 2:

Add a tablespoon of cornstarch and coat the tofu in it.

Step 3:

Pour 250 ml of vegetable broth into a clean bowl. Add 1.5 tablespoons of light soy sauce and 2 tablespoons of dark soy sauce, 1 tablespoon of vinegar, 1.5 tablespoons of maple syrup, 1/4 teaspoon of black pepper, and 1.5 tablespoons of cornstarch. Stir.

Step 4:

Heat 3 tablespoons of olive oil in a deep frying pan. Add the tofu, season with salt to taste, and cook, stirring, for 30 minutes over medium heat.

Step 5:

Reduce the heat slightly and add 1.5 tablespoons of minced garlic, 1 tablespoon of minced ginger, and 1/2 teaspoon of chili flakes. Stir and cook for 2-3 minutes over low heat.

Step 6:

Add 130 grams of onion, diced into half rings, and 300 grams of small broccoli florets. Increase the heat and cook, stirring, for 2-3 minutes, until the onion is soft.

Step 7:

Pour in the prepared sauce and fry for 4-5 minutes until it thickens and turn off the heat.

Step 8:

Add 25 grams of chopped green onions, 2 teaspoons of sesame oil, mix.

Step 9:

Serve with boiled rice.

Cooking tips

Pre-fry tofu for no more than 30 seconds to prevent it from becoming rubbery when cooked further.

Dark soy sauce is an essential ingredient in this dish, imparting its distinctive flavor, so don't substitute it. Read labels and ingredients carefully, as the colors of these varieties vary slightly. Dark sauce contains less water and sugar, making it more concentrated.

Before adding the sauce to the pan, stir it well, otherwise some of the starch will remain at the bottom of the bowl.