Chinese Takeout-Style Tofu and Broccoli

By: Vegan Instant Pot Cookbook By Nisha Vora

There are three keys to making tofu taste delicious. First, select the right variety. Tofu comes in many forms, but the extra-firm variety—with its spongy, dense texture and low water content—is best for frying, as in this recipe. Second, unless you are using a soft or silken tofu, you’ll almost always want to press out the excess water in tofu. This drastically improves the texture, helps the tofu hold its shape when cooked, and enables more flavor to seep into the tofu. Finally, don’t be stingy with seasonings, whether it’s spices, aromatics, or sauces. Tofu is a blank canvas and easily takes on the flavors it’s given. For the tofu skeptics in my life, I often recommend trying this Chinese takeout-style tofu. It’s a little crispy on the outside, soft and tender in the inside, and saturated with lots of bold flavors like ginger, Sriracha, and toasted sesame. Since broccoli cooks very quickly in the Instant Pot, this recipe calls for pressure-cooking the tofu for a few minutes before adding the broccoli. To make this a complete, balanced meal, serve alongside rice or your favorite grain.

Cuisine

Chinese, Modern

Course

Dinner

Difficulty

Medium

Duration

30-60 min

Diet

Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

30-60 min, 4 people, agave nectar or coconut nectar, chinese, contributed, cook 15 min, cornstarch, dinner, extra firm tofu, grapeseed oil, instant pot recipe, instant pot vegan recipe, instant pot vegetarian recipes, medium, medium heads broccoli, modern, piece fresh ginger, plant-based, prep 1 hour, pressure cook, pressure cooker recipes, reduced- sodium tamari or soy sauce, rice vinegar, sauté, sriracha or similar chili-garlic sauce, toasted sesame oil, tofu, vegan, Vegan Instant Pot Cookbook By Nisha Vora, vegan recipes, vegetarian, water, white rice or brown rice

Prep Time

1 hour

Cook Time

15 min

Servings

4 people

Ingredients

14 oz extra firm tofu
3 tbsp reduced- sodium tamari or soy sauce
2 tsp Sriracha or similar chili-garlic sauce
1 tsp toasted sesame oil
2 tsp rice vinegar
1/4 cup reduced- sodium tamari or soy sauce
1/4 cup agave nectar or coconut nectar
2 tbsp Water
1 1/2 tbsp Sriracha or similar chili-garlic sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 inch piece fresh ginger
1 1/2 tbsp grapeseed oil
2 medium heads broccoli
2 tbsp cornstarch
White rice 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.