Pan Fried Sesame Tofu with Broccoli

SAUCE

• 1/4 cup soy sauce ($0.20)
• 2 Tbsp water ($0.00)
• 1 Tbsp toasted sesame oil ($0.33)
• 2 Tbsp brown sugar ($0.08)
• 2 Tbsp rice vinegar ($0.22)
• 1 Tbsp grated fresh ginger ($0.10)
• 2 cloves garlic, minced ($0.16)
• 2 Tbsp sesame seeds ($0.15)
• 1 Tbsp cornstarch ($0.04)

STIR FRY

• 14 oz block extra-firm tofu ($1.99)
• Pinch of salt ($0.02)
• 2 Tbsp cornstarch ($0.08)
• 2 Tbsp neutral oil (vegetable, canola, peanut) ($0.04)
• 1/2 lb frozen broccoli florets ($1.00)
• 3-4 green onions, sliced ($0.23)
• 4 cups cooked rice ($0.88)

Instructions

• Place a number of plicate paper towels or a clean, lint-free dish artefact on an outsized plate. take away the bean curd from the package and place it on the towels. Place additional towels on prime, cowl with a second plate, then weigh the highest plate down with a number of foodstuff or a pot full of water. Press the bean curd for a minimum of half-hour to extract excess water (refrigerate if pressing for longer).

• whereas the bean curd is pressing, prepare the sauce so the flavors have time to mix. during a little bowl mix the soy, water, sesame oil, refined sugar, rice vinegar, grated ginger, minced garlic, benne seeds, and cornflour. Stir till the refined sugar and cornflour area unit dissolved, then set the sauce aside.

• Cut the ironed bean curd into 1-inch cubes, then season with a pinch of salt. Sprinkle one Tbsp cornflour over the cubes, then toss to coat. Repeat with the second tablespoon of cornflour, or till the bean curd cubes have a pleasant even coating of cornflour.

• Heat an outsized cooking pan over medium flame. Once hot, add two Tbsp oil and tilt the cooking pan till rock bottom is coated during a thick layer of oil. Add the dusted bean curd cubes and let cook till golden brown on rock bottom. Use a spatula to show the cubes to associate raw facet, and cook till golden brown once more. Continue this method till brown and tender on all sides, then take away the tender bean curd to a clean plate.

• Add the frozen broccoli to the recent cooking pan and in short fry till slightly tanned on the sides. don't be concerned if it isn't thawed through nevertheless, it'll heat through once adding the sauce. Lower the warmth to medium-low.

• provide the bowl of sauce an honest stir, then pour it into the cooking pan with the broccoli. Stir and cook till the sauce begins to bubble and thicken (this ought to happen terribly quickly). Once thickened, put off the warmth and stir within the parched bean curd cubes.

• Serve the bean curd and broccoli over a bed of parched rice, flat-topped with sliced inexperienced onions.