Spicy Tofu, Chinese Eggplant, and Broccoli

Written by on in Dinner

I am dedicating this recipe to Phil Jacobson, Esq., who every year brings every employee at Lomurro Law a bottle of his own maple syrup from his farm. Enjoy this recipe that calls for maple syrup to add just the right amount of sweetness to this otherwise spicy dish!

In law school, on a quiet side street in downtown Newark, there was a Chinese takeout place that made the best fried tofu in General Tso’s sauce. As a poor law student, I used to have the combo platter last me for days. This recipe is a pretty close second to that take out place, and it was kid-approved!

Spicy Tofu, Chinese Eggplant, and Broccoli
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Spicy Tofu, Chinese Eggplant, and Broccoli

Recipe by The Cooking LawyerCourse: DinnerCuisine: ChineseDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

25

minutes
Total time

55

minutes

Ingredients

  • 14 oz. extra firm tofu, cut into 1 inch cubes

  • 3 Chinese eggplants, peeled, and cut into 1/4 inch thick rounds

  • 1 head broccoli, cut into florets

  • 3 scallions, minced, with white parts separated from green parts

  • 2 cloves garlic, minced/mashed with a garlic press

  • 1 inch ginger, peeled and minced/ shred on a microplane zester

  • 3/4 cup vegetable broth

  • 1/2 cup soy sauce

  • 1/4 cup maple syrup

  • 2 TBS corn starch, reserved

  • 2 TBS rice wine vinegar

  • 2 TBS sesame seed oil

  • 4 dried Chinese chili peppers

  • Salt

  • Non-stick cooking spray

Directions

  • Remove the excess water from the tofu by pressing it – take 6 sheets of absorbent paper towel (like Bounty) or a clean kitchen towel. Place 3 sheets (or 1 kitchen towel) on a plate. Add the tofu. Add the next 3 sheets of paper towel (or another kitchen towel) on top of the tofu. Add a heavy pan and place on top of the tofu. Check on the tofu in 10 minutes. Swap out the paper towels/dish towels every 10-15 minutes three times or until most of the moisture is removed.
  • Preheat oven to 425 degrees.
  • Cut the tofu into 1 inch cubes. Place in a bowl.
  • Sprinkle the tofu with a little salt. Spray the tofu with non-stick cooking spray. Then sprinkle the tofu with 1 TBS of corn starch. Use your hands to toss the tofu with the corn starch for even coating.
  • Line a baking sheet with parchment paper. Add the tofu.
  • Bake for 25 minutes, turning each piece of tofu at 12 minutes.
  • In a large measuring cup, add the vegetable broth, maple syrup, rice wine vinegar, sesame oil, corn starch, garlic, ginger, scallions, and chili peppers. Whisk well.
  • Meanwhile, in a pan with a lid, heat to medium. Spray with non-stick cooking spray.
  • Add the broccoli to the pan and cook with the lid on for about 5-10 minutes, tossing every couple of minutes. Once cooked, add to a bowl with a lid.
  • Next, add more non-stick cooking spray and add the eggplant rounds. Add a little salt. Cook with lid on for about 5-10 minutes, tossing every couple of minutes until eggplant is cooked.
  • Add the eggplant to the bowl with a lid with the broccoli.
  • Add the sauce mixture to the pan. Bring to a boil and let simmer for 2-3 minutes. Add the vegetables and tofu into the sauce. Serve over rice. Garnish with green parts of the scallions. Sauce will thicken as it cools. Enjoy!

Notes

  • You can substitute a different sweetener, but I like the taste of maple syrup best! Thanks, Phil!

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