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Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook)
RAINBOW PLANT LIFE16Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 14 oz. extra firm tofu
- 3 Tbsp. reduced-sodium tamari sauce
- 2 tsp. Sriracha (or similar chili-garlic sauce)
- 1 tsp. toasted sesame oil
- 2 tsp. rice vinegar (also known as rice wine vinegar)
- 1/4 cup reduced-sodium tamari 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 1/2 inches fresh ginger (piece, grated or finely minced)
- 1 1/2 Tbsp. grapeseed oil (or other neutral, high-heat cooking oil)
- 2 heads broccoli (cut into florets, about 4 cups)
- 2 Tbsp. cornstarch
- white rice (unchecked▢, or brown rice, for serving)
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