Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve
topped with cashews.
My mom made this for me and it was AMAZING. Great recipe!
Why would you cook the tofu for 15 minutes when it only takes 1-2 minutes per side to brown? Isn't this a misprint? With this adjustment a delicious dish.
don't think i like tofu. will sub chicken
i added two extra garlic cloves (as i do with most recipes.. up the garlic count) - and a little extra red pepper flakes to the sauce. this was delicious, and i will definitely make again. my husband agrees.
This didn't turn out very well. The sauce needed some sweetness.
I loved this. The flavor was amazing... So even if you haven't mastered the art of cooking tofu, the broccoli with that sauce itself is worth it.
try a little less venegar and add some oyster sauce
it was EH. the tofu and broccoli cooked very well, and it absorbed the sauce well too. But i didnt really like the sauce very much. It tasted slightly off.