Description
A comforting and nutritious vegan dish featuring marinated tofu and tender broccoli in a savory sauce, inspired by classic Chinese takeout.
Ingredients
Scale
- 1 14-ounce block extra-firm tofu
- 3 tablespoons reduced-sodium tamari or soy sauce
- 2 teaspoons Sriracha or similar chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- 1/4 cup reduced-sodium tamari or soy sauce
- 1/4 cup agave nectar or coconut nectar or maple syrup
- 2 tablespoons water
- 1 1/2 tablespoons Sriracha or similar chili-garlic sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 inch piece fresh ginger, grated or finely minced
- 1 1/2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
- 2 medium heads of broccoli, cut into florets
- 2 tablespoons cornstarch
- White rice or brown rice for serving
Instructions
- Marinate the Tofu: Drain the tofu and cut into slabs. Press between paper towels to remove moisture, then cube and marinate with 3 tablespoons tamari, 2 teaspoons Sriracha, 1 teaspoon sesame oil, and 2 teaspoons vinegar for 5 minutes.
- Make the Ginger-Chili Sauce: In a bowl, whisk together 1/4 cup tamari, 1/4 cup agave nectar, 2 tablespoons water, 1 1/2 tablespoons Sriracha, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, and grated ginger until smooth.
- Sauté the Tofu: In the Instant Pot on ‘Sauté’ mode, heat 1 1/2 tablespoons grapeseed oil, add marinated tofu, and cook undisturbed for 1.5 minutes. Flip and cook until browned, about 3-4 minutes total. Add ginger-chili sauce and cancel ‘Sauté’ mode.
- Pressure Cook the Tofu: Secure the lid, set valve to sealing, and cook on ‘Pressure Cook’ high for 3 minutes. Quick release pressure.
- Add Broccoli: Stir in the broccoli florets and seal lid again. Set ‚Pressure Cook‘ to LOW for 1 minute and quick release again.
- Thicken the Sauce: Mix cornstarch with 2 tablespoons water until smooth. On ‘Sauté’ mode, stir in cornstarch slurry until sauce thickens, about 2-3 minutes.
- Serve: Spoon tofu and broccoli over rice, garnishing as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Marinate tofu a day ahead for deeper flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: tofu, broccoli, vegan, Chinese takeout, quick dinner
