Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (2024)

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This Chinese-inspired Takeout-Style Tofu and Broccoli is so flavorful and so easy to make thanks to the Instant Pot! It features sticky tofu and broccoli packed with the sweet, sour and spicy flavors you love from Chinese restaurants!

Watch: How to Make Take-Out Style Tofu and Broccoli

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (1)

TAKEOUT-STYLE TOFU AND BROCCOLI | vegan Instant Pot recipe

And I made a cute little video showing you exactly how to make this recipe! And if you want more than 90 incredible vegan Instant Pot recipes, be sure to order my cookbook, The Vegan Instant Pot Cookbook!

If you’re new to the Instant Pot, the book contains a comprehensive primer to the machine and all its functions, so you can become an instant pot ninja!

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (2)

Tips for making this recipe

And just a few notes to help you nail this takeout-style tofu and broccoli recipe.

As with many tofu recipes, it helps to press the tofu. Since we are essentially searing tofu in hot oil, you want to make sure you’ve thoroughly pressed all of the water out of the tofu. I explain how to do this in the instructions. It takes a little time to press the tofu, but you can prep the rest of the ingredients in the mean time.

And please don’t try to skip the oil! The oil is necessary to sauté the tofu. Without oil, the tofu will just stick to the bottom of the inner pot and not only will you ruin the dish, you’ll also have a very difficult time scrubbing your pot.

And finally, if you are sensitive to spicy food, go easy on the amount of Sriracha called for in the recipe! This dish is quite spicy!

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (4)

More East-Asian Inspired Recipes

  • Baked Peanut Tofu
  • 15-Minute Vegan Noodles with Chili Garlic Sauce
  • Restaurant-Style Tofu Stir Fry
  • Marinated Tofu
  • Chinese Braised Tofu

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)

Nisha Vora

4.8 from 56 votes

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Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (5)

A sticky, spicy and slightly sweet tofu and broccoli dish, this is the best of Chinese takeout food but made at home and in the Instant Pot! It’s a recipe from my cookbook, The Vegan Instant Pot Cookbook!

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Course: Dinner

Cuisine: Chinese-Inspired

Diet Vegan

Serving size: 4

Ingredients

MARINATED TOFU

  • 1 (14-ounce) block extra-firm tofu
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 teaspoons Sriracha or similar chili-garlic sauce
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons rice vinegar (also known as rice wine vinegar)

GINGER-CHILI SAUCE

  • 1/4 cup reduced-sodium tamari or soy sauce
  • 1⁄4 cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)
  • 2 tablespoons water
  • 1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 1⁄2-inch piece fresh ginger, grated or finely minced

FOR FINISHING

  • 1 1⁄2 tablespoons grapeseed oil or other neutral, high-heat cooking oil
  • 2 medium heads broccoli, cut into florets (about 4 cups)
  • 2 tablespoons cornstarch
  • White rice or brown rice (for serving)

Instructions

  • Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. Cut the tofu into 3⁄4-inch cubes.

  • Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally.

  • Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.

  • Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1 1⁄2 minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting.

  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes.

  • Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.

  • Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to LOW PRESSURE and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release.

  • In a small bowl, stir together the cornstarch with 1⁄4 cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach Less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. Serve the tofu and broccoli over rice.

Calories: 248kcal | Carbohydrates: 25g | Protein: 11g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 1099mg | Potassium: 512mg | Fiber: 3g | Sugar: 12g | Vitamin A: 578IU | Vitamin C: 86mg | Calcium: 80mg | Iron: 2mg

Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (2024)

FAQs

What do you do with firm tofu? ›

Firm tofu holds up quite well to frying and stuffing. How to Prep: Pressed, drained, salt-soaked, or frozen. Best Uses: Battered/crusted, baked, boiled, pan-fried, stir-fried, deep-fried, glazed. Like I said—it's versatile.

How to make extra soft tofu? ›

Heat gently in a simmering bath

Cover the pan with a clean dish towel (to absorb the steam) and lid, folding up the ends of the towel over the lid so you don't start a fire. Simmer gently for about 10 minutes or until the tofu jiggles like barely set custard.

How do you cook tofu? ›

Heat vegetable oil in a large nonstick skillet over medium-high. Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam). Cook the tofu until golden brown, 3 to 4 minutes per side.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Is tofu good for you to Lose Weight? ›

Low calorie density: Tofu is a low calorie food, with around 70-90 calories per 100 grams, making it a good option for those who are trying to lose weight. This is because foods with low calorie density help you feel full with fewer calories, which can help you consume fewer total calories throughout the day.

What is the difference between silken tofu and firm tofu? ›

The texture is determined by the water content in the tofu. The more water, the softer or 'silkier' the tofu; with less water, the tofu is firmer. Tofu is categorized as silken, regular, firm, extra-firm and super-firm. Silken, the softest type of tofu, can be compared to a young white cheese.

Is Silken tofu the same as soft tofu? ›

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration.

What is the best coagulant for silken tofu? ›

However, gypsum produces a gorgeous, silky texture that molds well with no weepiness, even when I steam the entire quantity of soy milk in a glass loaf pan; it is the best overall coagulant for this type of tofu. The artisanal tofu makers I met in Japan also use gypsum for their silken tofu.

How is Chinese tofu made? ›

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

What is the tastiest way to make tofu? ›

Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

What is the secret to cooking tofu? ›

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

What should I marinate tofu in? ›

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

What do you season tofu with? ›

Baked Tofu Ingredients

Oil: Olive oil, or whatever your preferred cooking oil may be. Cornstarch: This is the magic ingredient that helps make tofu (as well as many other foods) extra-crispy in the oven. Seasonings: I typically just use a mixture of garlic powder, sea salt and black pepper to season my tofu.

Is it better to fry or bake tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

Can you eat firm tofu by itself? ›

You can eat raw tofu without cooking directly from the pack, but make sure that you drain off the excess water first because it does not add anything to the experience. Tofu is also called bean curd. It is a white, creamy, soft, relatively flavorless food product made from soybeans.

Do you cook firm tofu? ›

Extra firm tofu has the tightest curds and can stand up to hearty cooking methods, such as pan frying and baking. Firm tofu is often used in traditional Asian soups such as hot and sour soup and miso soup.

Can you eat firm tofu without cooking? ›

Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.

Do you need to squeeze firm tofu? ›

Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed. Here are all of the benefits of pressing. Texture: Tofu for stir-fries and grilled dishes will be firmer, drier and have better texture when pressed.

References

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