YOUR SOLIN GENERATED RECIPE
Crispy Sesame Ginger Tofu with Roasted Broccoli
Savor a vibrant dish featuring extra firm tofu cubes lightly dusted in cornstarch and pan-fried to crispy perfection with a zing of ginger and garlic. Paired with tender roasted broccoli tossed in a hint of olive oil, this dish is finished with a drizzle of tangy soy-sesame glaze. It delivers a harmonious blend of textures and flavors, ideal for a clean, high-protein meal.
INGREDIENTS
400g Extra Firm Tofu
200g Broccoli Florets
1 tbsp Sesame Oil
1 tbsp Fresh Ginger (grated)
2 cloves Garlic (minced)
2 tbsp Low-Sodium Soy Sauce
1 tbsp Rice Vinegar
1 tsp Sesame Seeds
1 tbsp Cornstarch
1 tsp Olive Oil
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.
In a bowl, toss the tofu cubes with cornstarch, ensuring an even light coating.
Heat the sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry until all sides are golden and crispy, about 8-10 minutes. Remove tofu and set aside.
Preheat the oven to 400°F. Toss the broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 12-15 minutes until edges are slightly charred.
In the same skillet, lower the heat and add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
Stir in the low-sodium soy sauce and rice vinegar to create your glaze. Return the crispy tofu to the skillet and toss to evenly coat with the ginger-soy mixture.
Plate the tofu alongside the roasted broccoli, and sprinkle with sesame seeds for an added burst of flavor and crunch.
Serve immediately and enjoy your balanced, flavorful meal.