Sticky Tofu & Broccoli
This Sticky Tofu & Broccoli is a one-pot vegan dinner that packs in plenty of protein! Ready in 30 minutes for a quick meal!
Equipment
Ingredients
- 1 16-ounce block super firm tofu see notes
- 2 tablespoons corn starch
- 2 tablespoons neutral oil I used avocado
- 1/4 cup low sodium soy sauce
- 3 tablespoons agave or sub maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon sriracha
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 shallot thinly sliced
- 12 ounces broccoli florets
- rice, sesame seeds, green onion optional, for serving
Instructions
- Break apart the tofu into bite-sized pieces and place them in a bowl. Toss with the corn starch until the pieces are all coated.
- Heat the oil in a skillet over medium heat. Add the tofu and cook until browned (approx. 8 minutes).
- While the tofu is cooking, combine the soy sauce, agave, sesame oil, sriracha, garlic & ginger in a bowl. Whisk to combine and set aside.
- Add the shallot & broccoli to the skillet with 1 tablespoon of water. Cover and allow to steam for 2-3 minutes.
- Pour in the sauce and toss until everything is coated and the tofu has a nice crispy outer layer.
- Serve as is or over rice with sesame seeds & green onion.
Video
Notes
- Super firm tofu (also called "high protein tofu") does not need to be pressed because it is so dense. If you use firm or extra firm tofu instead, you will want to thoroughly drain & press it before cooking it. You will also want to cut it into squares rather than breaking it apart with your hands.
Nutrition
Calories: 366kcal | Carbohydrates: 28g | Protein: 22g | Fat: 20g