Black Pepper Tofu and Broccoli Stir-Fry

Ingredients

• 350 g extra-firm tofu, pressed and torn into chunks
• 300 g broccoli, cut into florets
• 120 g white rice, uncooked
• 1.5 tbsp cornstarch
• 1.5 tbsp vegetable oil
• 1.5 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp maple syrup
• 2 tsp coarsely cracked black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 stalks scallions, cut into 3 cm lengths

Instructions

1. Start the rice: rinse, then cook with 300 ml water — boil, cover, lowest heat 12 minutes, rest 5.
2. Toss the torn tofu chunks with 1 tablespoon of the cornstarch. Torn edges catch more sauce than neat cubes.
3. Heat 1 tablespoon oil in a wok or wide skillet over high until just smoking. Fry the tofu undisturbed 3 minutes per side until the craggy edges are golden and crunchy, about 7 minutes total; set aside.
4. Add the broccoli with a splash (2 tablespoons) of water; cover immediately and steam-sear 3 minutes — the water flashes to steam and cooks the florets while the contact side chars. Uncover and push to one side.
5. Add the remaining half tablespoon oil, then garlic, ginger, and the cracked pepper; stir 30 seconds until intensely fragrant — the pepper should smell almost floral, not acrid.
6. Whisk the soy sauce, vinegar, maple syrup, remaining half tablespoon cornstarch, and 120 ml water; pour in and stir as it bubbles and turns glossy, about 1 minute. Return the tofu, add the scallions, toss 30 seconds, and serve over rice.

Nutrition (per serving)

Calories

560

Protein

26 g

Fat

21 g

Carbs

68 g