Weekday lunches for me are all about ease and speed; yet they have to be healthful and fit into a mindful eating lifestyle. Most importantly however, we shouldn’t have to compromise on taste! A tall order for sure…but this recipe for my one pan stir-fried crispy tofu and broccolini with soy, sesame, ginger, and garlic checks all the boxes, and it’s a keeper!
Tofu, extra firm, 14oz pack/block (remove tofu from package, wrap between two thick paper towels, and gently press down to remove all excess liquids. don’t squeeze or press hard which will break the tofu)
2 bunches broccolini, chop off the thick bottom inch from each stem
(substitute with, or add broccoli, bok choy, or other hearty greens)
1 medium red onion, chopped
2 tbsp sunflower oil
3 cloves garlic, finely chopped
1″ piece ginger, finely chopped
1/2 tsp turmeric powder
1/2 tsp salt (optional depending on the kind of soy sauce you use)
3 tbsp low sodium soy sauce
4 tbsp sriracha sauce (use 1-2 tbsps for a milder version)
2 tbsp rice wine vinegar
2 tsp sesame oil (optional, for a slight drizzle on top for finishing)
In a large wide bottomed pan, heat sunflower oil over medium heat for 15 seconds.
Add chopped ginger, garlic, and turmeric powder. Saute for 30 seconds, and add chopped onions. Fry the onions for 3-5 minutes until they soften and start to turn golden and slightly crispy.
Add the broccolini, and measured 1/2 tsp salt. Mix thoroughly and continue cooking for another 8-10 minutes.
In the meanwhile, let’s prepare the tofu:
Drain all the liquids in the tofu packaging. Place the block of extra firm tofu between your kitchen towel folds, or between two folded paper towels, and gently press down to remove all excess liquids. Make sure you don’t squeeze or press too hard which will break the tofu. Once the tofu is mostly liquid free, gently cut them into bite size cubes and set aside.
Check if the broccolini is done. It should be cooked tender, yet slightly crisp and firm. Now push all the contents of the pan to one side making space for the tofu (like below pic)
Add all the cubed tofu into the pan and increase the heat to high. Over high heat gently toss tofu around in the pan to make sure they slightly crisp and toast on all sides, about 5 minutes. Drizzle a little bit more oil if required.
Once the tofu has some crispiness to the edges (below pic), reduce heat to medium-high.
Now add the measured soy sauce, rice wine vinegar, and sriracha sauce. Toss together very gently. Continue cooking for another 5 minutes.
Remove from heat, drizzle measured sesame oil and enjoy.
I eat these with scallion fried cauli-rice. They’re a delicious pairing! You could also serve them with your favorite kind of rice or any other grains of choice, like quinoa or millets.