Chinese Fried Tofu with Broccoli and Carrot in Light Sauce Recipe
A colorful dish of crispy tofu, broccoli, and carrot in a delicate soy-garlic sauce. In China, such vegetable dishes often appear on the table alongside rice and meat – here they can easily play the main role, and no one will miss the cutlet.
This dish combines crispy tofu with vibrant, still-crunchy vegetables in a light, aromatic sauce, making it satisfying yet not heavy. It shows how tofu can become the star of the plate and proves that a meat-free meal can be full of flavor and texture.
Chef's tips
Dry the tofu as thoroughly as possible before frying – this helps it brown nicely and prevents splattering. Don’t overcook the vegetables; they should stay bright and slightly crunchy. If the sauce gets too thick, add a splash of water; if it’s too thin, simmer it for another minute while stirring.
How to serve
Serve in deep bowls over a bed of hot jasmine or brown rice. Sprinkle with toasted sesame seeds and, if you like, finely sliced spring onion. It also pairs well with a simple cucumber salad dressed with rice vinegar.
Ingredients
- firm natural tofu - 250 g
- broccoli small head - 250 g
- carrot large - 1 piece
- garlic - 3 cloves
- fresh ginger piece about 1.5 cm - 10 g
- soy sauce - 3 tablespoons
- water for the sauce - 100 ml
- potato or corn starch - 1 tablespoon
- sugar - 1 teaspoon
- oil for frying - 3 tablespoons
- sesame oil optional, for aroma - 0.5 teaspoons
- salt a pinch for cooking the broccoli
Preparation
- Thoroughly pat the tofu dry with a paper towel, then cut it into cubes of about 1.5 cm.
- Divide the broccoli into small florets, peel the stalk of its tough skin and slice it thinly. Peel the carrot and cut it into thin slices or matchsticks.
- Peel the garlic and chop it finely. Peel the ginger and finely chop or grate it.
- In a small bowl, mix the soy sauce, water, sugar, and starch until there are no lumps. Set aside.
- Bring a pot of salted water to a boil. Add the broccoli and carrot and cook for 2–3 minutes, until the vegetables soften slightly but are still crisp. Drain and rinse with cold water to stop the cooking.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the tofu and fry for 6–7 minutes, gently turning the cubes, until golden on several sides. Transfer the tofu to a plate.
- In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and ginger and fry for 1 minute, stirring, until fragrant.
- Add the blanched vegetables and stir-fry for 2–3 minutes over medium heat.
- Return the tofu to the pan. Stir the sauce in the bowl (starch tends to sink to the bottom) and pour it into the pan. Cook for 1–2 minutes, stirring frequently, until the sauce thickens and evenly coats the tofu and vegetables.
- Finally, drizzle the dish with sesame oil, if using. Serve immediately, preferably with hot rice.
Storage
Danie przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody lub w mikrofalówce, delikatnie mieszając w połowie podgrzewania.
