Broccoli Tofu Stir-Fry
I posted this recipe a few weeks ago at Dara & Co./Minnesota Monthly magazine. As lovely as lighter fare was sounding then, it is even truer now – right? No worries, this dish still packs a big flavor punch.
Feeling weighed down by holiday treats? Yeah. With several days of delicious indulgence to go, I offer this palate cleanser of a dish with the goal of making it all taste even better.
I like this recipe for the tips on dry-frying the tofu, imparting a nice chewiness and intensifying the quick marinade. The original recipe calls for asparagus, but I substituted broccoli since my kids prefer it. You’ll be glad to know that this dish comes together quickly enough to satisfy tired, hungry shoppers and to fuel a gift wrapping power session.
Best wishes for a warm and Merry Christmas!
Broccoli Tofu Stir-Fry
Adapted from a recipe by Melissa Ray Davis
1/2 c. soy sauce, divided
4 Tbsp. rice wine or dry sherry, divided
1/2 sweet onion, sliced thin
3 cloves garlic, minced, divided
3 tsp. freshly grated ginger, divided
1 tsp. + 2 Tbsp. brown sugar
2 Tbsp. Hoisin sauce
1 Tbsp. balsamic vinegar
3 Tbsp. water
8 oz. firm tofu, drained
1 head broccoli
3 Tbsp. high heat oil
toasted sesame oil
Since the marinade and sauce use overlapping elements, it’s fastest to measure out the ingredients side-by-side: Set out a large bowl and a small sauce pan. In the large bowl, whisk together 1/4 c. soy sauce, 2 Tbsp. rice wine, sliced onion, 2 cloves of garlic, 2 tsp. of fresh ginger, and 1 tsp. of brown sugar. In the small sauce pan, whisk together 1/4 c. soy sauce, 2 Tbsp. rice wine, 1 clove of garlic, 2 tsp. of fresh ginger, 2 Tbsp. brown sugar, Hoisin sauce, balsamic vinegar, and water.
Cut the tofu into 1/2-inch thick triangles. Gently press between woven cloth to remove excess moisture. Dry-fry in a large Teflon skillet over medium heat with no oil, pressing with spatula frequently. Tofu is done when firm and golden on both sides. Transfer tofu to marinade and set aside for a few minutes.
Set saucepan over medium-high heat. Bring to a boil and simmer for three minutes. Remove from heat. While sauce heats, cut broccoli into small florets.
Heat skillet over medium-high heat. Add oil and when hot, add broccoli. Using tongs, remove tofu and pieces of onion (as much as you like) from the marinade and add to the pan. Stir-fry broccoli and tofu, stirring in spoonfuls of sauce as you go, until broccoli is tender-crisp and broccoli and tofu are lightly coated with sauce (depending on how saucy you like your stir-fry, you might not use all of the sauce). Serve over hot rice. Drizzle with sesame oil as garnish.