Broccoli & Tofu Stir-Fry with Sesame Soy Glaze

Start by preparing all ingredients before you begin cooking, as stir-frying requires quick movements and constant attention once you start. Remove the tofu from its packaging and pat it completely dry using paper towels or clean kitchen towels. This step is crucial for achieving crispy, golden tofu rather than soggy, pale cubes. Cut the dried tofu into uniform cubes, roughly 2cm in size.

Place the tofu cubes in a bowl and sprinkle with cornflour, tossing gently but thoroughly to ensure each piece is lightly coated on all sides. The cornflour coating will create a beautifully crispy exterior when the tofu is cooked, providing wonderful textural contrast to the tender broccoli. Let the coated tofu sit for a few minutes while you prepare the other ingredients.

Cut the broccoli into small, uniform florets that will cook quickly and evenly during the high-heat stir-frying process. Don’t make them too large, as they need to become tender-crisp in just a few minutes of cooking. Have your garlic minced and ginger grated and ready to add to the pan, as timing is crucial in stir-frying.

Heat the sesame oil in a large frying pan or wok over medium-high heat until it shimmers and moves freely around the pan. Carefully add the cornflour-coated tofu cubes in a single layer, ensuring they don’t touch each other initially. This prevents them from sticking together and allows each piece to develop a golden crust. Fry the tofu for 6-8 minutes total, turning the pieces carefully with a spatula every 2 minutes to brown all sides evenly.

The tofu is perfectly cooked when all sides are golden brown and crispy. The cornflour coating should be set and crunchy, providing a delightful contrast to the soft interior. Remove the golden tofu from the pan and set aside on a plate, leaving the flavorful oil in the pan for cooking the broccoli.

If the pan seems dry, add a splash more oil as needed. Add the broccoli florets along with the minced garlic and grated ginger, stir-frying everything together vigorously for 3-4 minutes. The broccoli should turn bright green and become tender-crisp, while the aromatics should become wonderfully fragrant. Keep everything moving constantly to prevent burning and ensure even cooking.

While the vegetables cook, quickly whisk together the soy sauce, honey or maple syrup, and rice vinegar in a small bowl. This glaze will be added at the very end to coat everything in a glossy, flavorful sauce. Pour the sauce mixture into the pan along with the cooked tofu, tossing everything together gently but thoroughly.

Continue cooking for just 1-2 minutes more, until the sauce reduces slightly and becomes glossy, coating both the broccoli and tofu beautifully. The sauce should cling to the vegetables and tofu without being overly thick or sticky. Taste and adjust seasoning if needed.

Remove from heat and sprinkle with sesame seeds for added crunch and nutty flavor. Serve immediately over steamed jasmine rice, ensuring each serving gets a good mixture of crispy tofu, tender-crisp broccoli, and plenty of the glossy sauce. For extra flavor and heat, consider adding sliced spring onions or a pinch of chilli flakes just before serving.