Instant Pot Chinese Takeout-Style Tofu and Broccoli

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recipe by Nisha Vora https://amzn.to/2GZU3jl

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    330

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.

Inspired by: https://recipes.instantpot.com/recipe/chinese-takeout-style-tofu-and-broccoli/

recipe updated May 7, 2020

Ingredients

  • Ginger icon
    Ginger
    1 ½ tsp (about 2.77 g)
  • Broccoli icon
    Broccoli
    2 (about 700 g)
  • White rice icon
    White rice
    as needed
  • Extra firm tofu icon
    Extra firm tofu
    397.25 g (about 1 ¾ cups)
  • Low-sodium soy sauce icon
    Low-sodium soy sauce
    3 tbsp (about 43.21 g)
  • Sriracha sauce icon
    Sriracha sauce
    2 tsp (about 12 g)
  • Toasted sesame oil icon
    Toasted sesame oil
    1 tsp (about 4.54 g)
  • Rice vinegar icon
    Rice vinegar
    2 tsp (about 10 g)
  • Low-sodium soy sauce icon
    Low-sodium soy sauce
    ¼ cup (about 57.62 g)
  • Agave syrup icon
    Agave syrup
    ¼ cup (about 90 g)
  • Water icon
    Water
    ¼ cup (about 60 g)
  • Sriracha sauce icon
    Sriracha sauce
    1 ½ tbsp (about 27 g)
  • Toasted sesame oil icon
    Toasted sesame oil
    1 tbsp (about 13.62 g)
  • Rice vinegar icon
    Rice vinegar
    1 tbsp (about 15 g)
  • Grapeseed oil icon
    Grapeseed oil
    1 ½ tbsp (about 20.7 g)
  • Cornstarch icon
    Cornstarch
    2 tbsp (about 16.2 g)
  • Water icon
    Water
    2 tbsp (about 30 g)

Tools

  • kCook icon Whisk
  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Large resealable plastic bag
  • kCook icon Cutting board
  • kCook icon Small bowl
  • kCook icon Inner pot
  • kCook icon Small bowl
  • kCook icon Medium bowl

Step preview

  1. Cover a clean cutting board with paper towels
  2. Place extra firm tofu on the cutting board
  3. Place more paper towels on top of the tofu
  4. Press - approx 1 hr
  5. Cut into 3/4-inch cubes
  6. Place tofu in large resealable plastic bag
  7. Add low-sodium soy sauce, sriracha sauce, toasted sesame oil and rice vinegar to the large resealable plastic bag
  8. Toss until combined
  9. Let rest - 5 min
  10. Add low-sodium soy sauce, agave syrup, water, sriracha sauce, toasted sesame oil, rice vinegar and ginger to a clean medium bowl
  11. Whisk until well combined
  12. Add grapeseed oil to the inner pot
  13. Pre-heat medium bowl until hot - Sauté, Normal
  14. Transfer tofu to inner pot carefully
  15. Cook without stirring - 1 min 30 sec
  16. Cook each side until browned - approx 4 min
  17. Transfer sauce to inner pot
  18. Stir briefly until just combined
  19. Close and lock the lid and turn the steam release handle to Sealing
  20. Pressure cook - Manual, High, 3 min
  21. Release pressure -
  22. Then add broccoli to the inner pot
  23. Stir until just combined
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Manual, Low, 1 min
  26. Release pressure -
  27. Add cornstarch and water to a clean small bowl
  28. Whisk until smooth
  29. Pre-heat - Sauté, Less
  30. Transfer slurry to inner pot
  31. Stir gently until combined
  32. Cook gently until thickened while stirring occasionally - approx 3 min
  33. Add white rice to the clean small bowls
  34. Serve tofu and broccoli over rice
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