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Chinese Takeout-Style Tofu and Broccoli

Chinese Takeout-Style Tofu and Broccoli

Nisha Vora
Course Main Course
Cuisine Chinese, Oriental
Servings 4 people

Equipment

  • Instant Pot Multi Pressure Cooker

Ingredients
  

  • 400 g extra firm tofu
  • 200 g white rice
  • 375 ml water

TOFU MARINADE

  • 3 tbsp soy sauce
  • 2 tsp Sriracha
  • 1 tsp toasted sesame oil
  • 2 tsp rice vinegar

GINGER-CHILLI SAUCE

  • 60 ml soy sauce
  • 60 ml agave nectar or coconut nectar or maple syrup but that will have a more robust, less neutral flavor
  • 2 tbsp Water
  • 1 1/2 tbsp Sriracha
  • 1 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1/2 inch piece fresh ginger grated or finely minced

FOR COOKING

  • 1 1/2 tbsp rapeseed oil
  • 2 medium heads broccoli cut into small florets
  • 2 tbsp cornflour
  • 60 ml water

Instructions
 

  • Drain the tofu for 30 minutes - 1 hour using paper towels and something heavy - changing the paper towels frequently to drain all of the moisture.
  • Whilst the tofu is draining, place the rice and 375ml water into the Instant Pot and secure the lid.
  • Select Pressure Cook and set the time to 8 minutes, and when the cooking program has finished, quick release the pressure. Set the rice to one side and wipe the inner pot clean.
  • Cut the tofu into 3/4-inch cubes and place the tofu in a zip-top bag and add the marinade ingredients. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.
  • Meanwhile, combine all ginger-chilli sauce ingredients in a medium bowl and whisk.
  • Select Sauté on the Instant Pot and let the pot heat up for a few minutes before adding the rapeseed oil. Once the display reads “HOT,” add the marinated tofu to the pot and cook the tofu for 1 1/2 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, then press Cancel and deglaze the base of the inner pot.
  • Secure the lid and select Pressure Cook and set the time to 3 minutes, and when the cooking program has finished, quick release the pressure.
  • Remove the lid and add the broccoli florets to the tofu and stir with the sauce to combine.
  • Secure the lid and select Pressure Cook again, on low pressure for 1 minute, and when the cooking program has finished, quick release the pressure.
  • In a small bowl, stir together the cornflour with 60ml water, whisking until combined without any lumps.
  • Select the Sauté button again and add the cornflour 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.
Keyword Instant Pot, vegan, vegetarian