Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
248 kcal
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Course
Dinner
Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)
Description
The recipe begins by pressing excess moisture from the tofu, ensuring a firmer texture when cooked. Marinating the tofu in a mixture of tamari, Sriracha, toasted sesame oil, and rice vinegar imparts a layered flavor combining saltiness, heat, nutty aroma, and acidity. Meanwhile, a ginger-chili sauce is prepared by whisking together tamari, agave nectar, water, Sriracha, sesame oil, rice vinegar, and freshly grated ginger, yielding a sweet-spicy, tangy glaze.
Using the Instant Pot sauté function, tofu is cooked in grapeseed oil until slightly crisped. Broccoli florets are added, and the ginger-chili sauce is poured in to coat and flavor the ingredients thoroughly. The method preserves broccoli crispness and develops tofu’s savory profile without deep frying. This style mirrors popular takeout flavors with a homemade approach, balancing spicy, tangy, and slightly sweet elements.
Serve the tofu and broccoli over white or brown rice to complete a hearty plant-based meal. The recipe leverages accessible ingredients and an Instant Pot for convenience, making it suitable for weeknight dinners where takeout-like flavors are desired at home.
Ingredients
MARINATED TOFU
- 1 tofu extra-firm, 14-ounce block
- 3 tablespoons tamari reduced-sodium, or soy sauce
- 2 teaspoons Sriracha sauce or similar chili-garlic sauce
- 1 teaspoon sesame oil toasted
- 2 teaspoons rice vinegar (also known as rice wine vinegar)
GINGER-CHILI SAUCE
- tamari reduced-sodium, 1/4 cup or soy sauce
- agave nectar or maple syrup, but that will have a more robust, less neutral flavor, 1/4 cup or coconut nectar
- 2 tablespoons water
- 1 Sriracha sauce 1/2 tablespoon or similar chili-garlic sauce
- 1 tablespoon sesame oil toasted
- 1 tablespoon rice vinegar
- 1 fresh ginger grated or finely minced, 1/2-inch piece
FOR FINISHING
- 1 grapeseed oil high-heat cooking oil, 1/2 tablespoon or other neutral oil
- 2 broccoli cut into florets (about 4 cups, medium heads
- 2 tablespoons cornstarch
- white rice for serving, or brown rice
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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