Vegan Crispy Stir-Fried Tofu With Broccoli Recipe

Name: Vegan Crispy Stir-Fried Tofu With Broccoli Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts vegetable or peanut oil; 1/2 cup plus 2 teaspoons cornstarch, divided; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; Kosher salt; 1/2 cup cold water; 1/2 cup vodka; 1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully dried (see note); 1 pound broccoli, cut into 1-inch florets; 1/4 cup Xiaoshing wine or dry sherry; 1/4 cup; or store-bought low-sodium vegetable stock; 2 tablespoons soy sauce; 1 tablespoon fermented black bean sauce; 2 tablespoons sugar; 1 tablespoon toasted sesame oil; 2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice; 4 cloves garlic, minced (about 4 teaspoons); 1 tablespoon minced or grated fresh ginger; 6 scallions, white and light green parts only, finely chopped; 2 tablespoons toasted sesame seeds, divided

Servings: persons

1 1/2 quarts vegetable or peanut oil
1/2 cup plus 2 teaspoons cornstarch, divided
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Kosher salt
1/2 cup cold water
1/2 cup vodka
1 pound extra-firm tofu, cut into 1/2- by 2- by 1-inch slabs, carefully dried (see note)
1 pound broccoli, cut into 1-inch florets
1/4 cup Xiaoshing wine or dry sherry
1/4 cup
or store-bought low-sodium vegetable stock
2 tablespoons soy sauce
1 tablespoon fermented black bean sauce
2 tablespoons sugar
1 tablespoon toasted sesame oil
2 (1-inch) segments lemon peel, plus 2 teaspoons lemon juice
4 cloves garlic, minced (about 4 teaspoons)
1 tablespoon minced or grated fresh ginger
6 scallions, white and light green parts only, finely chopped
2 tablespoons toasted sesame seeds, divided

1
Heat oil in a wok to 350u00b0F. Whisk together 1/2 cup cornstarch, flour, baking powder, and 1 teaspoon kosher salt. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.
2
Add tofu slices and carefully turn to coat. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining tofu until wok is full. Fry, using a metal spider or slotted spatula to rotate and agitate pieces as they cook until evenly pale golden and crisp all over, about 6 minutes. Transfer to a paper towel-lined plate. Repeat until all tofu is fried. Carefully pour all but 1 tablespoon oil out of wok and reserve for another use.
3
Combine wine, stock, soy sauce, bean sauce, sugar, sesame oil, lemon peel and juice, and remaining 2 teaspoons corn starch in a small bowl and whisk to combine. Set aside.
4
Return wok to high heat until lightly smoking. Add broccoli and cook, stirring and tossing frequently, until lightly charred on several sides but still firm. Add garlic, ginger, and scallions and cook, tossing constantly, until fragrant, about 30 seconds. Transfer broccoli and aromatics to a bowl.
5
Return skillet to high heat. Give the sauce mixture a quick whisk, then pour it into the wok. Cook, stirring, until thick and glossy, about 30 seconds. Return broccoli and tofu to pan. Add 1 tablespoon sesame seeds. Remove from heat. Turn with a wide spatula until all pieces are evenly coated. Season to taste with more salt as desired. Transfer to a serving platter, sprinkle with remaining sesame seeds, and serve immediately.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 1/2 quarts vegetable or peanut oil, 1/2 cup plus 2 teaspoons cornstarch, divided, 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and more.

Yes, Vegan Crispy Stir-Fried Tofu With Broccoli Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!