Broccoli and Tofu Sweet Sour
User Reviews
5
Broccoli and Tofu Sweet Sour
Description
The Broccoli and Tofu Sweet Sour recipe begins by blanching broccoli florets briefly to retain their bright color and crisp-tender texture. Extra-firm tofu is pressed to remove moisture, then cubed to help it hold shape during cooking. The sauce is a blend of tomato paste, ketchup, light soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar, which delivers balanced sweet, sour, and umami notes with a mild spicy kick. Garlic, fresh ginger, and dried chilies are minced finely to infuse savory depth.
In stir-frying, vegetable oil is divided between cooking tofu until lightly browned and heating aromatics to release fragrance before adding blanched broccoli and sauce to coat the ingredients evenly. Sesame seeds and sliced green onions garnish the dish, contributing a subtle crunch and fresh taste. The result is a vibrant, saucy stir-fry showcasing both hearty tofu and crisp broccoli with a bright, tangy finish.
This dish can be served over rice or noodles to soak up the flavorful sweet and sour sauce. Stored leftovers would retain their flavor well when reheated gently. Use of dried chili flakes or whole dried chilies adjusts the heat level to preference. The recipe accommodates fresh or frozen broccoli, and the notes suggest reserving broccoli stems for soups if desired.
Broccoli florets provide a better appearance while stems can be saved for soups but are also edible in this stir-fry if chopped finely.Fresh or frozen broccoli can be used, with slight texture variations.For chili sauce, Sriracha or Sambal oelek are suitable options based on your preferred heat level.
Ingredients
Stir-fry:
- 2 cups broccoli 350 g/ 12 oz. Note 1, florets
- 1 lb extra-firm tofu 450 g
- 1 dried chili or dried chili flakes. to taste, small
- 2 garlic minced, cloves
- 1 teaspoon ginger minced, fresh
- 2 green onions
- 1 teaspoon sesame seeds
- 2 tablespoons vegetable oil divided
Sweet and sour sauce:
- 2 tablespoons tomato paste
- 1 tablespoon ketchup
- 2 tablespoons soy sauce light
- 2 tablespoons rice vinegar
- 2 teaspoons hoisin sauce
- 2 teaspoons chili sauce Note 2
- 2 teaspoons sesame oil
- 2 tablespoons granulated sugar
Instructions
- Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain them in a colander and rinse with cold water. Allow them to drain thoroughly. Pat the broccoli dry with paper towels to prevent the sauce from thinning due to excess moisture. 2 cups/ 350 g broccoli
- Tofu: Place the tofu between layers of paper towels and press to remove moisture. Repeat this process with fresh paper towels a few times. Cut the tofu into 2.5 cm/1 inch cubes and set aside. 1 lb/ 450 g tofu
- Sweet and sour sauce: Whisk together the tomato paste, ketchup, soy sauce, rice vinegar, hoisin sauce, chili sauce, sesame oil, and sugar to make the sauce. Set aside. 2 tablespoon tomato paste + 1 tablespoon ketchup + 2 tablespoon light soy sauce + 2 tablespoon rice vinegar + 2 teaspoon hoisin sauce + 2 teaspoon chili sauce + 2 teaspoon sesame oil + 2 tablespoon granulated sugar
- Prepare other ingredients: Finely mince the dried chilies, garlic cloves, and ginger. Slice the green onions into thin rings, separating the white and green parts. Set aside. 1 small dried chili or chili flakes to taste + 2 garlic cloves + 1 teaspoon ginger + 2 green onions
- Cook tofu: Heat 1 tablespoon of vegetable oil. Add tofu and cook for about 5 minutes, stirring until it's golden brown all over. Transfer it to a plate. 1 tablespoon oil
- Stir-fry: Heat the remaining oil in the wok. Add the chilies, garlic, ginger, and the white parts of the scallions, and stir-fry for 30 seconds. 1 tablespoon oil
- Add the sauce and stir until it thickens approximately 1 minute.
- Finish: Return the tofu to the wok and stir to coat. Add the broccoli and mix carefully but thoroughly to ensure everything is covered with the sweet and sour sauce.
- Sprinkle sesame seeds and the green parts of the onions over the dish. Serve immediately. 1 teaspoon sesame seeds
Notes
- Use broccoli florets for a more attractive presentation; save the stems for soup or chop finely for the stir-fry.
- Either fresh or frozen broccoli works, noting texture differences.
- Choose Sriracha or Sambal oelek as your chili sauce to control spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 212kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 764mg | 32% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 508IU | 10% |
| Vitamin C | 45mg | 50% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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