This is one of my go-to quick and easy meatless dishes. The only trick is remembering to marinate the tofu in the morning. For crispy tofu, I always recommend pressing the tofu first to remove any extra moisture. You can do this with a tofu press or simply by placing the tofu in cheesecloth or paper towels and putting something heavy on top. Then it's as easy as marinating the tofu in hoisin, ginger, and Sriracha and cooking everything in a hot skillet or wok.
Spicy Hoisin Tofu and Broccoli
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- 16 oz. extra firm tofu, pressed and cubed
- 1/3 cup hoisin sauce
- 2 tsp. Sriracha
- 2 tsp. ginger
- 1 tbsp. olive oil
- 4 cups broccoli florets
- 1/4 cup water
- 2 tsp. vegetable oil
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Marinate the tofu in the hoisin, ginger, and Sriracha. Refrigerate for at least one hour, ideally overnight.
When ready to cook, add the olive oil over medium high heat. Add the broccoli and season with salt and black pepper. Add the water. Cover and steam the broccoli for about 3 minutes. Uncover and continue to cook until the broccoli is slightly browned and tender crisp. Remove and set aside. Wipe pan clean.
Add the vegetable oil to the pan over medium high heat. Remove the tofu from the marinade, saving the excess. Add the tofu in one layer and cook until it begins to brown. Flip and cook on other side until browned and crisp. Stir in the broccoli and remaining marinade. Stir and cook for 2-3 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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