Name: Chinese Takeout-Style Tofu and Broccoli
Prep time: 1 h
Cook time: 15 min
Yield: 4 people
Cuisine: Chinese
Ingredients: 14 oz extra firm tofu (1 block); 3 tbsp reduced- sodium tamari or soy sauce; 2 tsp Sriracha or similar chili-garlic sauce; 1 tsp toasted sesame oil; 2 tsp rice vinegar; 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 tbsp Water; 1 1/2 tbsp Sriracha or similar chili-garlic sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 1/2 inch piece fresh ginger (grated or finely minced); 1 1/2 tbsp grapeseed oil (or other neutral high-heat cooking oil); 2 medium heads broccoli (cut into small florets (about 4 cups)); 2 tbsp cornstarch; White rice or brown rice

Chinese Takeout-Style Tofu and Broccoli

By :Vegan Instant Pot Cookbook By Nisha Vora

There are three keys to making tofu taste delicious. First, select the right variety. Tofu comes in many forms, but the extra-firm variety—with its spongy, dense texture and low water content—is best for frying, as in this recipe. Second, unless you are using a soft or silken tofu, you’ll almost always want to press out the excess water in tofu. This drastically improves the texture, helps the tofu hold its shape when cooked, and enables more flavor to seep into the tofu. Finally, don’t be stingy with seasonings, whether it’s spices, aromatics, or sauces. Tofu is a blank canvas and easily takes on the flavors it’s given. For the tofu skeptics in my life, I often recommend trying this Chinese takeout-style tofu. It’s a little crispy on the outside, soft and tender in the inside, and saturated with lots of bold flavors like ginger, Sriracha, and toasted sesame. Since broccoli cooks very quickly in the Instant Pot, this recipe calls for pressure-cooking the tofu for a few minutes before adding the broccoli. To make this a complete, balanced meal, serve alongside rice or your favorite grain.

Course

Dinner

Cuisine

Chinese, Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Broccoli, Rice, Tofu

Keyword

instant pot recipe, instant pot vegan recipe, instant pot vegetarian recipes, pressure cooker recipes, tofu, vegan, vegan recipes

Prep Time

1 hour

Cook Time

15 minutes

Servings

4 people

Ingredients

MARINATED TOFU

14 oz extra firm tofu 1 block
3 tbsp reduced- sodium tamari or soy sauce
2 tsp Sriracha or similar chili-garlic sauce
1 tsp toasted sesame oil
2 tsp rice 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 tbsp Water
1 1/2 tbsp Sriracha or similar chili-garlic sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 inch piece fresh ginger grated or finely minced

FOR FINISHING

1 1/2 tbsp grapeseed oil or other neutral high-heat cooking oil
2 medium heads broccoli cut into small florets (about 4 cups)
2 tbsp cornstarch

FOR SERVING

White rice or brown rice

Course

Dinner

Cuisine

Chinese, Modern

Difficulty

Medium

Browse Category

Vegan & Vegetarian

Duration

30-60 min

Diet	Plant-Based, Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Broccoli, Rice, Tofu

Keyword

instant pot recipe, instant pot vegan recipe, instant pot vegetarian recipes, pressure cooker recipes, tofu, vegan, vegan recipes

Prep Time

1 hour

Cook Time

15 minutes

Servings

4 people

Ingredients

MARINATED TOFU

14 oz extra firm tofu 1 block
3 tbsp reduced- sodium tamari or soy sauce
2 tsp Sriracha or similar chili-garlic sauce
1 tsp toasted sesame oil
2 tsp rice 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 tbsp Water
1 1/2 tbsp Sriracha or similar chili-garlic sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1/2 inch piece fresh ginger grated or finely minced

FOR FINISHING

1 1/2 tbsp grapeseed oil or other neutral high-heat cooking oil
2 medium heads broccoli cut into small florets (about 4 cups)
2 tbsp cornstarch

FOR SERVING

White rice or brown rice

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.

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Vegan Instant Pot Cookbook By Nisha Vora

The Vegan Instant pot Cookbook: A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog.With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vorashares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen. About Nisha: Nisha Vorais a food blogger, photographer, and author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (June 2019, Avery). After graduating from Harvard Law School and working as a lawyer for four years, she exchanged her casebooks for cookbooks and launched a career in her dream world of food by creating Rainbow Plant Life, a popular vegan Instagram account,blog, and YouTube channel.