Pressed for time? Craving a delicious meal made from pantry ingredients? Try this sweet and sour broccoli and tofu, where the only thing you'll probably have to pick up is the tofu! This pairs well with rice or your choice of grains, like quinoa.
Sweet and Sour Sesame Broccoli and Tofu [Vegan, Gluten-Free]
What Ingredients Do You Need To Make Sweet and Sour Sesame Broccoli and Tofu [Vegan, Gluten-Free]
- 1 pound extra firm tofu
- 2 cups broccoli florets
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 2 tablespoons light soy sauce, gluten-free if needed
- 2 tablespoons rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons chili sauce
- 2 teaspoons sesame oil
- 2 tablespoons sugar
- 3 tablespoons peanut oil, divided
- Dried chilis or dried chili flakes, to taste
- 2 garlic cloves
- 1 small piece of ginger
- 2 scallions
- 1 teaspoon sesame seeds
- Rice to serve
How To Make Sweet and Sour Sesame Broccoli and Tofu [Vegan, Gluten-Free]
- Rinse and dry the tofu. Put the tofu blocks between two layers of kitchen paper and press down with the hand to absorb as much liquid as possible. Repeat the procedure a couple of times with fresh kitchen paper. Cut the tofu into 1-inch cubes and set aside.
- Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain in a colander and rinse with cold water. Let drain very well.
- To make the sauce whisk together the tomato paste, ketchup, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar.
- Heat 2 tablespoons of the peanut oil in a wok or a large, deeper pan. Add the tofu and cook for about 5 minutes, stirring until golden brown all over. Transfer to a plate.
- Finely mince the dried chilies, the garlic cloves, and the ginger. Slice the scallions into thin rings, keeping the white and the green parts separated.
- Heat the remaining tablespoon of peanut oil. Give the chilies, garlic, ginger and the white scallion parts to the wok and stir fry for half a minute. Add the sauce and stir until thickened, about 1 minute. Add the tofu and stir to coat. Add some salt to taste.
- Dry the broccoli very well using kitchen paper again. This step is not entirely necessary but it is better to do it if you intend to give the broccoli to the wok as well. Too much water would thin down the sauce. Otherwise you can serve the broccoli on the side. Sprinkle the dish with the sesame seeds and the scallion greens and serve with rice.
Calories: 349 | Carbs: 16g | Fat: 23g | Protein: 15g | Sugar: 8 g | Sodium: 644mgNote: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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