Tofu is an amazingly versatile and healthy option to add into your meal rotation. My daughter and I both adore all forms of tofu so it is no struggle to eat it here. Since tofu comes in many forms and is neutral in flavor, there are so so many ways to use it. Use firm tofu here since you will be cutting and pan frying it.
This is a straightforward stir fry recipe, but it is anything but boring due to the Sichuan chili bean paste, ginger, garlic, and dark soy vinegar used in the recipe. I have mentioned dark soy vinegar before, as it is one of my most favorite ingredients. It is unique in flavor, and there isn’t really another vinegar that comes close.
I added broccoli and red pepper to this, but as with any stir fry, you could easily use snow peas, bok choy, Chinese broccoli or any other vegetable that works. This is a great one to serve over rice since the tasty sauce goes so well with it.
Pan Fried Tofu with Garlic Sauce and Broccoli
Ingredients
For the tofu:
- 2 packs firm tofu cut into cubes
- 4 tbsp canola oil for frying
For the sauce:
- 1 tbsp oil
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 2 jalapeno or serrano chilies chopped, optional
- 1 tbsp Sichuan chili bean paste more or less added to taste
- 2 tbsp Shaoxing wine
- 2 tbsp dark soy vinegar sub rice vinegar if you don't have it
- 1 tbsp sugar
- 1 tbsp cornstarch mixed with 3 tbsp water
For the stir fry:
- 1 head broccoli chopped into small florets
- 1 red bell pepper sliced
- scallions for serving
- hot rice for serving
Instructions
- Combine the sauce ingredients other than the last cornstarch/water and mix well. Mix the cornstarch and water in a small container.
- In a non-stick skillet, heat the 4 tbsp oil over medium heat until hot. Add the cubed tofu and allow it to cook without moving for a few minutes, keeping an eye on it by flipping one piece to check that it isn't burning. You want all the sides of your cubes to get a light golden brown, but not dark or burnt. Use chopsticks or tongs to turn the cubes occasionally until most are golden.
- Add in the sauce mix and if it is pretty thick, a little water. Simmer the tofu in the sauce for 5 minutes. After it is all coated and has absorbed some sauce, whisk in a bit of the cornstarch water a little at a time until the sauce thickens. Turn of the burner and let sit while you finish the veggies.
- If you have a wok, use it, otherwise heat 2 tbsp oil in another non stick pan over high heat. Get it really hot, then add the veggies and just let them sit until they have small blackened areas. Stir a few times then transfer them to the tofu/sauce and turn the burner back on to heat it all up while you gently toss the broccoli in the sauce to let it absorb.
- Serve over hot rice topped with scallions.