Crispy Tofu & Broccoli

Wrap tofu block in clean kitchen towels or paper towels. Place on a plate and weight down with a heavy pan or cans for 10 minutes to press out excess moisture.

Cut pressed tofu into 3/4-inch cubes. Pat dry with a fresh towel.

Cut broccoli into small, uniform florets (about 2 inches long). Mince ginger and garlic. Slice scallion tops and set aside for garnish.

In a small bowl, whisk together soy sauce, rice vinegar, honey, minced ginger, and minced garlic. Set aside.

Heat oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.

Add tofu cubes in a single layer. Cook without stirring for 4–5 minutes until the bottom is golden and crispy. Stir and cook another 3–4 minutes, stirring occasionally, until all sides are lightly browned. Transfer to a plate.

Add broccoli florets to the same skillet. Stir-fry over medium-high heat for 5–6 minutes, stirring often, until florets are tender-crisp and the tips begin to char. Add a splash of water (about 2 tablespoons) if the pan is too dry.

Return tofu to the skillet. Pour the sauce over and toss gently to coat. Cook for 1–2 minutes, stirring, until the sauce coats everything and the pan is nearly dry.

Transfer to a serving plate or bowls. Garnish with sliced scallion tops and sesame seeds if desired. Serve immediately while the tofu and broccoli are still crispy.