Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

Name: Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving
Ingredients: 1 (14-ounce) block extra-firm tofu; 3 tablespoons reduced-sodium tamari or soy sauce; 2 teaspoons Sriracha or similar chili-garlic sauce; 1 teaspoon toasted sesame oil; 2 teaspoons rice vinegar; 1/4 cup reduced-sodium tamari or soy sauce; 1⁄4 cup agave nectar or coconut nectar; 2 tablespoons water; 1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce; 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 1 1⁄2-inch piece fresh ginger; 1 1⁄2 tablespoons grapeseed oil or other neutral; 2 medium heads broccoli; 2 tablespoons cornstarch; white rice or brown rice

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4.8

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Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4
Calories
248 kcal
Course
Dinner

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

Bianca Sampson

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

MARINATED TOFU

1 (14-ounce) block extra-firm tofu
3 tablespoons reduced-sodium tamari or soy sauce
2 teaspoons Sriracha or similar chili-garlic sauce
1 teaspoon toasted sesame oil
2 teaspoons rice vinegar (also known as rice wine vinegar)

GINGER-CHILI SAUCE

1/4 cup reduced-sodium tamari or soy sauce
1⁄4 cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)
2 tablespoons water
1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 1⁄2-inch piece fresh ginger, grated or finely minced

FOR FINISHING

1 1⁄2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
2 medium heads broccoli, cut into florets (about 4 cups)
2 tablespoons cornstarch
white rice or brown rice (for serving)

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Instructions

Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. Cut the tofu into 3⁄4-inch cubes.
Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.
Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.
Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1⁄2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to LOW PRESSURE and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.
In a small bowl, stir together the cornstarch with 1⁄4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.

Nutrition Information

Show Details

Calories 248kcal (12%) Carbohydrates 25g (8%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Monounsaturated Fat 3g Sodium 1099mg (46%) Potassium 512mg (15%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 578IU (12%) Vitamin C 86mg (96%) Calcium 80mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 248 kcal

% Daily Value*

Calories	248kcal	12%
Carbohydrates	25g	8%
Protein	11g	22%
Fat	12g	18%
Saturated Fat	1g	5%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	3g	15%
Sodium	1099mg	46%
Potassium	512mg	11%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	578IU	12%
Vitamin C	86mg	96%
Calcium	80mg	8%
Iron	2mg	11%