Plant KitchenBowls & mains

Bowls & mains

Honey Garlic Tofu with Broccoli

Serves 2-3~7 plants

Ingredients

• 1 block (14-16 oz)extra firm tofu, torn into bite-sized pieces
• 4 cupswater
• 1 tablespoonfine salt (or 1½ tablespoons kosher salt - brands vary in density)
• 3 tablespoonscornstarch (for coating)
• 2-3 tablespoonsavocado oil or olive oil
• 3 cupsbroccoli florets
• Honey garlic glaze: 5 garlic cloves (minced), 1/3 cup honey, 2 1/2 tablespoons soy sauce, 1 tablespoon water, 1 tablespoon rice vinegar, 1/2 tablespoon sesame oil, 1/2 tablespoon cornstarch

Method

1. Bring the salted water to a boil, add the torn tofu, and boil 2 minutes; drain and dry thoroughly.
2. Steam or blanch the broccoli until crisp-tender, about 3-4 minutes.
3. Toss the dried tofu in the 3 tablespoons cornstarch and pan-fry in the oil over medium-high heat until golden and crispy on all sides, 8-10 minutes.
4. Whisk the glaze ingredients together, simmer in the same pan until it coats the back of a spoon, then return the tofu and broccoli to the pan and toss to coat.

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