Ingredients

The following ingredients have 2 Servings
  • 4 cups cooked white or brown rice
  • Steamed broccoli
  • 2 tsp sesame oil
  • 2 tsp cornstarch
  • 2 large cloves garlic, minced ((2 cloves yield ~1 heaping Tbsp))
  • 1 Tbsp ginger, minced
  • 1 Tbsp rice vinegar ((or sub white vinegar))
  • 1/4 cup maple syrup
  • 3 Tbsp tamari or soy sauce ((or coconut aminos))
  • 1 Tbsp water
  • 12 ounces extra-firm tofu
  • 3 Tbsp tamari or soy sauce ((tamari for gluten-free eaters))
  • 1 tsp chili garlic sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp maple syrup
  • 4-5 Tbsp cornstarch
  • 2 Tbsp neutral oil ((such as grape seed or avocado))
  • 1 Tbsp sesame oil
  • 1 bundle green onions ((bulbs removed, roughly chopped))
  • 4-7 dried Thai red chilies ((omit for less heat // or sub 1 Tbsp chili garlic sauce // more or less to taste))
  • Sesame seeds, for garnish ((optional))

Instruction

  • If serving with rice and broccoli, begin preparing at this time. Cook the rice on the stovetop, in the Instant Pot, or in a rice cooker. Steam the broccoli in a steamer basket set over boiling water for ~4-6 minutes. Otherwise, move onto the next step.
  • Drain tofu and wrap it in a clean, absorbent towel. Set something heavy on top to absorb excess moisture, such as a cast iron skillet (or use a tofu press). Let rest for about 10 minutes.
  • Prep/chop green onions, garlic, and ginger at this time. Set aside.
  • While tofu is pressing, prepare stir-fry sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine. Taste and adjust seasonings as needed (I left mine as is).
  • Heat a large metal or cast iron skillet (mine is 10”) over medium heat. In the meantime, unwrap tofu and cut into even pieces, about 3/4-inch cubes (see photo).
  • Add tofu to a shallow mixing bowl (see photo) and top with 3 Tbsp tamari or soy sauce, 1 tsp chili garlic sauce, 1 tsp sesame oil, and 1 Tbsp maple syrup (adjust amounts if altering number of servings // DO NOT ADD CORNSTARCH AT THIS TIME). Toss to combine. Let rest 2-3 minutes, stirring occasionally.
  • Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag (or tupperware container), leaving the remaining marinade behind (can be drizzled over rice and broccoli for serving). Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer - about 4-5 Tbsp (adjust amount if altering number of servings).
  • To the hot skillet, add 2 Tbsp neutral oil (adjust amount if altering number of servings) and let warm for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan (leaving any excess cornstarch behind).
  • Cook tofu on all sides for ~1 minute, or until light golden brown. You don’t want it blackened or burned, as you’ll be cooking it again later with the sauce. Aim for a consistent golden brown crust (see photo). Remove tofu from pan as it’s finished browning. Set aside. NOTE: If you prefer firmer / crispier tofu, option at this time to transfer tofu to a 375 degree F (190 C) oven in a cast iron pan or parchment-lined baking sheet and bake for 10-15 minutes (or more) to dry it out. This will create a firmer, chewier tofu in the final dish. However, it does make it more than a 30 minute recipe.
  • Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil (adjust amount if altering number of servings), chopped green onions, and dried red chilies. Sauté for 1-2 minutes, stirring frequently.
  • Add the sauce and tofu. Cook, stirring frequently, to coat the tofu and vegetables for 1-2 minutes, or until warmed through and the sauce has slightly thickened (see photo).
  • Remove pan from heat and add sesame seeds (optional). Toss to coat.
  • Serve with rice and steamed broccoli (optional), or other desired sides. Best when fresh, though leftovers keep for 2-3 days in the refrigerator. Reheat on the stovetop or microwave.