Servings: 4 servings
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 14 oz. / 400 g Block firm or extra firm tofu
Marinade:
- 1/4 cup Soy sauce
- 1/2 teaspoon Dark soy sauce
- 2 tablespoons Sugar
- 2 teaspoons Rice vinegar
Sauce:
- 1/4 cup Vegetable stock
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon Hoisin sauce
- 2 teaspoons Dark soy sauce
- 1 teaspoon Soy sauce
- 1/2 teaspoon Sesame oil
- 1/2 tablespoon Cornstarch
Stir-fry:
- 2 1/2 tablespoon Peanut oil (or vegetable oil)
- 1 large head of Broccoli
- 1 tablespoon Minced ginger
- 2 cloves Minced garlic
Instructions
- Begin by cutting the tofu into cubes measuring 3/4” (2 cm) and placing them in a sealable zip lock bag.
- Mix all the marinade ingredients in a bowl and pour it into the bag with the tofu. Ensure all the tofu is coated by gently swirling the bag and occasionally flipping it as you finish your prep. Leave it aside.
- In a medium-sized bowl, combine all the sauce ingredients and stir until the cornstarch is dissolved.
- Proceed to cut the broccoli florets off the stalks and peel and cut any excess stem into 1/2” (1 cm) chunks. Wash and drain them, then set them aside.
- Drain the marinated tofu and discard the marinade—heat 1/3 cup of water in a large nonstick skillet over medium-high heat until boiling.
- Add the broccoli and cover it with the lid, steaming it until it’s cooked to your preferred tenderness (2 minutes for a chewy texture or 3 minutes for a softer one).
- Transfer the broccoli to a large plate and use a few layers of paper towel held in tongs to wipe the excess water from the pan.
- Add 2 tablespoons of oil to the pan and place the tofu inside. Cook until the bottom turns golden brown (1-2 minutes), flip, and cook the other side until it’s browned. Gently stir a few times with a spatula, then move the tofu onto one side of the pan. Add the remaining 1/2 tablespoon of oil, ginger, and garlic to the other side of the pan. Stir a few times to release the fragrance, and then mix everything.
- Stir the sauce to ensure the cornstarch is dissolved, then pour it into the pan and cook until the sauce thickens.
- Finally, add the cooked broccoli to the pan, turn off the heat, and stir to coat everything with the sauce.
- Transfer everything to a serving plate and serve hot with steamed rice as the main dish.
Nutrition Facts
Calories: 199 kcal
Net Carbs: 27.7g
Protein: 10g
Fat: 13.5g
Iron: 2 mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tofu and Broccoli Stir-Fry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.