Description
Crispy tofu and broccoli atop rice noodles, tossed in a spicy hoisin sauce. A quick, flavorful weeknight meal.
Ingredients
Units
Scale
- 1 block (454 g) firm tofu
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1 head broccoli, cut into small florets
- 2-4 tbsp oil (I used canola)
- 2 cups (454 g) rice noodles
- chopped cilantro, for topping
- sesame seeds, for topping
- 2 tbsp (30 ml) Hoisin
- 1 tbsp (15 ml) honey
- 1-2 tsp Sriracha (depending on how spicy you want it)
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 ml) sesame oil
- 1 clove garlic, minced
- 1/3 cup soy sauce
- 2 tbsp (30 ml) water
Instructions
- Combine all sauce ingredients in a medium bowl and whisk well.
- Set aside.
- Drain tofu and dry with a paper towel.
- Cut tofu into slabs lengthwise, then halve each slab and cut into cubes.
- Add cornstarch and salt to a large bowl.
- Toss tofu cubes in cornstarch and salt, working in batches.
- Add 2 tbsp of oil to a large saucepan over medium-high heat (approximately 350-375°F / 177-191°C).
- Add half the tofu, cooking until golden brown, about 10 minutes, flipping frequently.
- Repeat with remaining tofu, adding more oil if needed.
- Set aside cooked tofu on a plate.
- Add 1 tbsp of oil to the same pan and add broccoli.
- Cook 5-7 minutes, until bright green and tender; add 1-2 tbsp of water and cover to steam if desired.
- Bring a large pot of water to a boil.
- Add rice noodles and cook according to package directions until soft.
- Drain noodles.
- Combine noodles, tofu, broccoli, and sauce in the large saucepan over medium heat, tossing to combine and heat for 1-2 minutes.
- Serve in individual bowls.
- Top with cilantro and sesame seeds.
Notes
- For extra crispy tofu, press the tofu block to remove excess water before cutting and coating.
- If you don’t have rice noodles, substitute with quinoa or brown rice for a different texture.
- Store leftover bowls in an airtight container in the refrigerator for up to 3 days. The sauce will thicken.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 20