Instant Pot Broccoli Tofu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 heads broccoli (approximately 18-20 florets)
02 -
120g firm tofu (⅓ block of a 14 oz package)
→ Marinade
03 -
2 teaspoons soy sauce
04 -
2 teaspoons cane sugar
→ Aromatics & Seasonings
05 -
1 shallot, finely chopped
06 -
1 garlic clove, finely chopped
07 -
1 tablespoon peanut oil
08 -
2 tablespoons water
09 -
1.5 teaspoons red chili flakes, or to taste
10 -
¼ teaspoon salt
# Instructions:
01 -
Wash broccoli heads and chop into small florets. Press tofu to remove excess water and cut into small cubes. Peel and finely chop shallot and garlic.
02 -
In a wide bowl, combine soy sauce and cane sugar, stirring until sugar dissolves completely. Add tofu cubes and gently toss to ensure all pieces are coated with the marinade. Set aside.
03 -
Set Instant Pot to sauté mode. When hot, add peanut oil, followed by chopped shallot and garlic. Sauté for 1 minute until lightly browned.
04 -
Add broccoli florets and 2 tablespoons of water to the pot, mixing well. Switch to steam mode and set cooking time for 2 minutes. When complete, perform a quick pressure release carefully.
05 -
Return Instant Pot to sauté mode. Add marinated tofu and salt, gently tossing all ingredients together. Cook for 2 minutes until tofu is heated through.
06 -
Transfer to serving dish and sprinkle with desired amount of red chili flakes. Serve hot with brown or white rice.
# Notes:
01 -
This quick stir fry combines tender-crisp broccoli with protein-rich tofu for a balanced meal.
02 -
For optimal texture, ensure tofu is well-pressed before marinating to allow better flavor absorption.