Chinese Takeout-Style Tofu and Broccoli (Instant Pot)
From: Ian Seddon's Cookbook
🥘 Ingredients
- extra-firm tofu 1
- reduced-sodium tamari or soy sauce 3 tbsp
- sriracha or similar chili-garlic sauce 2 tsp
- rice vinegar 2 tsp
- toasted sesame oil 1 tsp
- reduced-sodium tamari or soy sauce 4 tbsp
- agave nectar or coconut nectar 4 tbsp
- water 2 tbsp
- sriracha or similar chili-garlic sauce 1 ½ tbsp
- toasted sesame oil 1 tbsp
- rice vinegar 1 tbsp
- piece fresh ginger 1 ½ inch
- grapeseed oil or other high-heat 1 ½ tbsp
- broccoli 4 cup
- cornstarch 2 tbsp
- For serving: White rice or brown rice
If you are sensitive to spicy food, use less sriracha than called for in the recipe. This dish is quite spicy! Please don’t skip the oil! The oil is necessary to sauté the tofu. Without oil, the tofu will just stick to the bottom of the inner pot and not only will you ruin the dish, you’ll also have a very difficult time scrubbing your pot. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice or Cooked Brown Rice for instructions). Storage: Store the tofu and broccoli separate from the rice in airtight containers in the fridge for 3 to 4 days. Reheat the tofu and broccoli in a nonstick pan, tossing until warmed through. To reheat rice, add it to a microwave-safe bowl, chuck in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Add soy sauce or sriracha as desired.
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1For the marinated tofu: extra-firm tofu , reduced-sodium tamari or soy sauce , sriracha or similar chili-garlic sauce , rice vinegar , toasted sesame oil . For the ginger-chili sauce: reduced-sodium tamari or soy sauce , agave nectar or coconut nectar , water , sriracha or similar chili-garlic sauce , toasted sesame oil , rice vinegar , piece fresh ginger . For the for finishing: grapeseed oil or other high-heat , broccoli , cornstarch , For serving: White rice or brown rice .
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2Press and marinate the tofu: Drain the tofu and cut into 4 slab. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu slabs and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. (Don't skip pressing the tofu since it'll be seared in hot oil.) Cut the tofu into ¾-inch (1.9 cm) cubes. Place the tofu in a gallon-size (27 x 28 cm) zip-top bag and add the 3 tbsp tamari, 2 tsp sriracha, 2 tsp vinegar, and 1 tsp sesame oil. Toss to combine and let the tofu rest in the marinade for 5 minutes , massaging occasionally.
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3Meanwhile, make the Ginger-Chili Sauce: In a medium bowl, whisk together all of the sauce ingredients until well combined.
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4Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes, then add the oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 ½ minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the Ginger-Chili Sauce and stir to combine. Select the Cancel setting.
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5Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.
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6Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
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7Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to LOW PRESSURE and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.
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8In a small bowl, stir together the cornstarch with 1/4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.