The Best Broccoli Tofu Stir Fry Recipe - Build Your Bite (2024)

FAQs

Should you cook broccoli before stir frying? ›

An expert Chinese chef's tip for making the best broccoli

First, blanch the florets! This not only softens the stems, but also stops the enzyme that leads to browning.

Texture: Tofu for stir-fries and grilled dishes will be firmer, drier and have better texture when pressed. Flavor: Pressing the tofu will help it more readily absorb other ingredients in the dish, so it ends up being more flavorful.

For tofu stir-fries, buy extra-firm tofu (or if you can't find that, buy firm tofu). Grace Young, wok guru and author of Stir-Frying to the Sky's Edge, says that for the best texture, “You want to remove as much liquid as possible before you stir-fry, so start with extra-firm.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Toss in the ginger slices and press them in the oil; then add the broccoli and stir and toss for 5 seconds. Turn heat to medium high and toss and turn the flowerets very quickly until they turn a brilliant green.

Let the marination magic happen

To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up. Top tip: Don't ditch the leftover marinade when you come to cook your tofu. Add it to the pan when you're cooking, or heat it on the side and add it when plating up for an extra saucy serving!

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Just as blanching vegetables not only cooks but seasons them, too, blanching tofu brings out its best texture and flavor. And it only takes a minute to accomplish these results. The quickest dunk in salty, simmering water relaxes the protein into its happiest mood—warm, supple, and creamy, like fresh mozzarella cheese.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

What is the best oil for frying tofu? ›

Frying oil: Regular vegetable or canola oil, peanut, corn, safflower or sunflower oil are all good options for frying.

Soy Sauce (both light and dark): Using both light and dark soy sauce gives our homemade stir-fry sauce an unbelievable flavor. While using just one or the other is tempting, I highly recommend using both if you can find them.

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

She encourages people to treat tofu in a similar manner to canned beans, which we are taught to drain and rinse before using. She finds that doing so can help eliminate any off-flavors from preservatives in the water for liquid-packed tofu.

Absolutely not. They develop much more flavor if stir fried without boiling. You just have to slice them fairly thin put them in pretty early in the process, as they take a while to cook—a bit longer than the onion. If you include beets, turnips or parsnips in your stir fry, threat them the same way.

Broccoli can be eaten raw, but blanching it quickly in boiling water helps give it a more crisp-tender texture and bring out its flavor. Broccoli can also be steamed, sautéed, and roasted.

Heat a large wok over high heat. Add 2 tablespoons of the vegetable oil, and swirl to coat the wok. Once the oil begins to smoke, add the broccoli florets and stems. Cook, stirring constantly, until browned around the edges, about 2 minutes.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.