Frozen Tofu with Broccoli

Name: Frozen Tofu with Broccoli
Total time: 35 min
Ingredients: 400g firm (northern) tofu; 1 small head (about 300g) broccoli; 1 medium carrot; 2, minced garlic cloves; 2 tablespoons vegetable oil; 2 tablespoons light soy sauce; 1 teaspoon dark soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1/4 cup water or vegetable broth; for blanching broccoli salt

A comforting home-style dish featuring silky frozen tofu paired with crisp, vibrant broccoli and carrots. The tofu develops a pleasing porous texture after freezing, soaking up the savory sauce beautifully.

35 min

Medium

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Story

This recipe transforms simple ingredients into something truly satisfying. Freezing the tofu overnight gives it a wonderfully spongy texture that absorbs all the flavors of the sauce. The key is squeezing out excess water before cooking, then letting the broccoli stay bright green and crunchy.

Ingredients

firm (northern) tofu 400g

broccoli 1 small head (about 300g)

carrot 1 medium

garlic cloves 2, minced

vegetable oil 2 tablespoons

light soy sauce 2 tablespoons

dark soy sauce 1 teaspoon

sesame oil 1 teaspoon

sugar 1/2 teaspoon

water or vegetable broth 1/4 cup

salt for blanching broccoli

Instructions

Prep the tofu

Cut the firm tofu into 2cm cubes. Place in a freezer-safe container and freeze for at least 24 hours. When ready to cook, transfer to the refrigerator to thaw for several hours or overnight. Squeeze each piece firmly to remove excess water.

Prepare the vegetables

Cut broccoli into bite-sized florets. Peel the carrot and slice into thin half-moons. Bring a pot of salted water to a boil. Add broccoli and blanch for exactly 60 seconds until bright green. Immediately drain and plunge into ice water to stop cooking, then drain again.

Stir-fry the tofu

Heat vegetable oil in a wok or large skillet over medium-high heat. Add the squeezed tofu pieces and fry until golden on several sides, about 4-5 minutes. Remove and set aside.

Build the sauce and combine

In the same wok, add a splash more oil if needed. Sauté the minced garlic until fragrant, about 30 seconds. Add the carrot slices and cook for 2 minutes. Return the tofu to the pan.

Finish and serve

Pour in the light soy sauce, dark soy sauce, sugar, and water. Toss everything together and let it simmer for 2-3 minutes so the tofu absorbs the flavors. Remove from heat, drizzle with sesame oil, and serve hot over steamed rice.