Crispy tofu with broccoli
Golden tofu and stir-fried broccoli in a soy and ginger sauce.
Active time35 min
Cooking20 min
Total40 min
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Ingredients
- 3 cloves of garlic
- 350 g broccoli
- 10 g ginger
- 100 ml water
- 15 g cornflour
- 35 ml sunflower oil
- 45 ml soy sauce
- 350 g firm tofu
Preparation
Drain and dry the tofu, then cut into cubes. Wash the broccoli and divide into small florets. Peel the stalk and cut into thin slices. Peel and chop the garlic, then peel and grate the ginger.
3 cloves of garlic350 g broccoli10 g ginger350 g firm tofu- knife
- chopping board
- grater
- kitchen paper
Coat the tofu with 10 g of cornflour. Heat 25 ml of oil in a wok and fry the cubes for 8 to 10 minutes, turning to brown several sides. Set aside.
15 g cornflour35 ml sunflower oil- mixing bowl
- wok
- spatula
Heat the remaining 10 ml of oil in the wok. Fry the garlic and ginger for 30 seconds. Add the broccoli and 50 ml of water, cover and cook for 5 minutes, until tender but still firm.
100 ml water- wok
- lid
Mix the remaining 5 g of cornflour with the remaining 50 ml of water and the soy sauce. Pour into the wok, return the tofu to the pan and stir for 1 to 2 minutes until thickened. Serve hot.
45 ml soy sauce- bowl
- wok
- spoon
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration