When you see a recipe for a tofu dish, you’re probably thinking:
that’s probably some healthy, yogi, bland hippy food.
Well, based on the tofu dishes I’ve had at American restaurants, that is a pretty accurate stereotype. I can’t blame the restaurants. The type of person who is likely to order tofu at a restaurant probably practices yoga and is a vegetarian. And more often than not, the tofu dishes use a pretty bland tofu slathered with sugary sauces to add flavor.
But if you look at the world’s cultures that depend on soy, and particularly tofu, as their main source of protein, you’ll discover an unknown smorgasbord of tofu types — some varieties are healthy, but many are not.
Like the deep-fried tofu in this stir fry recipe. Mmmmm, fried tofu.
Why it works
This recipe uses deep fried tofu. I didn’t feature this kind of tofu in the 9 Types Of Tofu You’ve Never Heard Of post, so it’s a new variety for you to explore.
I love this fried tofu because the deep-fried texture on the outside gives you a chewy bite while adding oily deliciousness. Meanwhile, the inside is tender and soft. The contrast in textures is what gives this dish a pop on your first bite.
The hoisin sauce is a cheeky touch I add because Alex loves hoisin sauce (especially with Beijing roast duck). It gives this dish the sugary sauce I like to complain about.
How to Stir Fry Tofu and Broccoli with Hoisin Sauce
This tofu stir fry uses fried tofu which provides a chewy texture on the outside contrasted with a tender and soft inside. The contrast in textures is what gives this dish a pop on your first bite.
The hoisin sauce adds a sweet taste. Combined with the tapioca starch, the sauce makes a nice gravy to accompany the tofu and broccoli.
- 12 oz. Tofu
(Deep-fried tofu from your Asian grocery store.)
- 8 oz. Broccoli
(Washed and trimmed)
- 6 cloves Garlic
- 2 slices Ginger
- 2 tablespoons Canola Oil
- 2 tablespoons Hoisin Sauce
- 1 tablespoon Tapioca Starch
Chop the end off the ginger and cut 2 thick slices.
Crush and roughly chop the garlic.
Chop each triangle of fried tofu in half.
Preheat the wok on the highest heat possible.
Add the canola oil to the preheated wok.
Add the aromatics to the hot wok (garlic and ginger). Wait to sizzle, about 1 minute.
Add the tofu to the wok. Use a spatula to turn a few times. Keep an eye on it to make sure it doesn't burn. Allow the tofu to heat up about 1 minute.
Add the broccoli to the tofu in the wok. Stir to evenly cook the broccoli.
Add 1 tablespoon of water. Cover immediately with a lid to allow the broccoli to steam 1 minute.
While waiting for the broccoli to cook, add 1 tablespoon of water to the tapioca starch. Stir to mix.
Periodically turn the stir fry to prevent the broccoli from burning. Give the broccoli about 30 seconds more of heat.
Swirl in the hoisin sauce. Stir to mix evenly.
Stir the tapioca starch if it has hardened in the water. Make sure the mixture is liquidy. Pour the tapioca starch into the wok.
Turn off the heat, and stir quickly until the tapioca starch creates a gravy. Plate the stir fry. Add additional soy sauce if you find the stir fry needs extra salt.
Enjoy your tofu stir fry!