My parents have finally opted to start eating more vegan and vegetarian dishes, and I couldn’t be more thrilled. This recipe is actually one my dad sent me from Spicy Southern Kitchen. I made it almost exactly as listed in the original recipe but didn’t love it. I knew it had potential though, so I made some slight revisions to give the tofu more texture. Now, we love it!
Time: 1 hr
- 1 head of broccoli, washed and chopped into florets
- 1 cup of dry brown rice (makes about two cups cooked)
- 1 package extra firm tofu
- For the sauce
- 1/4 cup Hoisin sauce
- 2 Tbsp soy sauce
- 1 tsp sugar
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 Tbsp olive oil
- 2 Tbsp olive oil
- 1 tsp sesame oil
- Salt and pepper, to taste
- 1-2 chopped green onions for garnish
- Preheat oven to 400 degrees F and line a baking sheet with foil.
- While preheating, wrap tofu in a clean, absorbent towel and set something heavy on top – like a cast-iron skillet – to press out excess moisture.
- Once oven is preheated, unwrap tofu and cut into small cubes. Arrange on the lined baking sheet in an even layer and bake for 28-30 minutes or until puffy, dried out, and slightly crispy on the edges. This step helps crisp up the tofu.
- Cook the rice. Boil two cups of water on the stove; once boiling, add the cup of brown rice and reduce the heat to low. Remove from stove once water is absorbed, about 20-25 minutes. Set aside.
- Prepare the sauce. In a medium bowl, stir together Hoisin sauce, soy sauce, sugar, ginger, garlic, and red pepper flakes.
- Once the tofu is done baking, add to the sauce and let marinate for 10-15 minutes, stirring occasionally.
- While the tofu is marinating, heat 2 Tbsp olive oil in a large skillet over medium-low heat. Once hot, add the chopped broccoli and season with salt and pepper, stirring occasionally. Remove from the skillet once the broccoli is soft, about 10 minutes.
- Turn the skillet up to medium-high heat. Once really hot, add tofu and sauce. Once nicely seared on the bottom, flip over (after 3-4 minutes). Continue to cook until seared on bottom (another 2-3 minutes).
Drizzle tofu with 1 tsp sesame oil, add the broccoli and green onions to the skillet, and remove from heat.
Stir and serve with rice.