Tofu and Broccoli Stir-Fry over Zucchini Noodles
Equipment
- Large Skillet
- Spiralizer
Ingredients
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 4 cups broccoli florets
- 3 medium zucchinis, spiralized into noodles
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons sesame oil, divided
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 8 to 10 minutes, turning occasionally until golden on all sides. Remove the tofu from the skillet and set it aside.
- Add the remaining tablespoon of sesame oil to the same skillet. Stir in the garlic and ginger, then cook for 30 seconds until fragrant.
- Add the broccoli florets and cook for 4 to 5 minutes, stirring often, until they turn bright green and start to soften.
- Return the tofu to the skillet. Pour in the soy sauce and stir everything together. Cook for 2 more minutes to let the flavors combine.
- In a separate pan, lightly sauté the zucchini noodles over medium heat for 2 to 3 minutes until just warmed. Do not overcook them.
- Divide the zucchini noodles among four plates. Spoon the tofu and broccoli mixture on top. Finish with sliced green onions and sesame seeds.
Notes
Press the tofu well before cubing so it browns nicely instead of steaming. If the broccoli needs more time, add a splash of water to the skillet and cover it briefly. Leftovers reheat best in a skillet over low heat to keep the zucchini from turning soggy.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Spiralizer
Cuisine: Asian
Equipment: Large Skillet, Spiralizer