Name: Chili Crisp Tofu & Baby Broccoli Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb extra-firm tofu, pressed and cut into 1-inch cubes; 2 tbsp cornstarch; 1 lb baby broccoli, trimmed and cut into 2-inch pieces; 2 tbsp Momofuku chili crunch (or similar chili crisp, peanut-free); 2 tbsp low-sodium soy sauce or tamari; 2 tbsp toasted sesame oil; 3 cloves garlic, minced; 1-inch piece fresh ginger, peeled and grated; 3 scallions, sliced (white and green parts separated); 1 tbsp rice vinegar; 1 tbsp maple syrup or agave; 1/2 tsp kosher salt; Freshly cracked black pepper, to taste; Cooked jasmine rice or quinoa, for serving (optional); Toasted sesame seeds, for garnish; Lime wedges, for serving

Chili Crisp Tofu & Baby Broccoli Stir-Fry

miradu

This stir-fry channels the bold, spicy-savory energy of chili crisp shrimp into a vegetarian powerhouse packed with protein and flavor. Crispy tofu cubes replace shrimp, delivering a satisfying bite and soaking up the punchy, umami-rich Momofuku chili crunch. Baby broccoli adds vibrant crunch and sweetness, while ginger, garlic, and scallion lend aromatic depth. Finished with a splash of tangy rice vinegar and a hint of maple for balance, this dish is perfect for a cool California evening. Serve it over fluffy rice or nutty quinoa for a complete meal, and squeeze on fresh lime for brightness.

Ingredients

Instructions

Drain and press tofu for at least 10 minutes. Cut into 1-inch cubes and toss gently with cornstarch, salt, and pepper.
Heat 1 tbsp sesame oil in a large nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer. Cook undisturbed for 3-4 minutes, then flip and brown on all sides, about 8-10 minutes total. Remove tofu to a plate.
Add remaining 1 tbsp sesame oil to the pan. Sauté garlic, ginger, and white parts of scallions for 1 minute until fragrant.
Add baby broccoli and 2 tbsp water. Stir-fry for 2-3 minutes until just tender but crisp.
Return tofu to the pan. Add soy sauce, rice vinegar, maple syrup, and chili crisp. Toss well to coat and heat through for 2 more minutes.
Taste and adjust seasoning. Serve hot over rice or quinoa, garnished with scallion greens, sesame seeds, and lime wedges.