In honor of the Chinese New Year earlier this week, I made us some of our version of beef broccoli. Trying to find alternatives to some of our favorite meat recipes has been difficult, but there are always options. This tofu broccoli dish satisfied the craving for chicken broccoli or beef broccoli without having to get takeout.
Served with a side of lo mein, it was exactly what was needed to satisfy a craving. I’m still mastering the art of making tofu that’s crispy and not burnt to the pan but even so, this was one that the hubby was back to eat seconds of.
Now with the winter we’ve been having in North Dakota, it’s been something else. We’ve had at least 4 winter storms in the last few weeks, which means we are stuck at home. I don’t know if it is just us, but when we’re restricted from leaving, the desire to eat out or craving certain things tends to rise. I think it’s since we know we can’t have something, we end up wanting it more. Funny – but this was one of those situations.
Now if only for this storm, we could get some pizza or mac n’ cheese. Good thing I didn’t take a trip to the grocery store.
Check out the recipe for this tofu broccoli below:
Prep Time: 10 minutes
Cook Time: Tofu (60 minutes oven, 10 minutes pan); dish (15 minutes)
Total Time: 35 minutes or 1.5 hours with oven baked tofu
Yield: 4 servings
2 12 oz blocks of extra firm tofu – pressed to remove excess liquid
4 cups of broccoli florets
3 tbsp minced garlic
3 tsp ginger paste
1 3/4 cup vegetable broth
3-4 tsp corn starch
3 tbsp coconut sugar (or cane)
1-2 tbsp olive oil
4 tbsp soy sauce
- Press tofu to remove excess liquid. Cut into 1″ cubes.
- To oven bake: preheat oven to 350 F
- Spread on lightly oiled baking sheet, or sheet with parchment paper
- Bake for 30 minutes, flip all pieces, and bake for an additional 30 minutes
- To pan fry: heat oil in a large pan over medium-high heat
- Add tofu to hot oil and fry until firm and slightly crisp
- In same pan garlic and ginger and cook until fragrant
- Mix together 1 1/2 cup vegetable broth, soy sauce, and sugar and add to pan
- Cover and cook for 5 minutes, stirring as needed (2-3 times to prevent burning)
- Add broccoli and cook for an additional 5 minutes, stirring as needed
- Mix together corn starch and remaining vegetable broth and add to the pan
- Cook until sauce thickens. If you find your sauce is not thickening, sprinkle corn starch over contents of pan and mix in 1/4 tsp increments until the sauce has desired thickness
- Serve over white rice or lo mein
Questions, comments, concerns? Did you modify? Let me hear your thoughts!