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Takeout-Style Tofu and Broccoli

Enjoy the comfort of takeout food at home with this Takeout-Style Tofu and Broccoli made completely in a pressure cooker! Serve it alone as a tasty side or over rice for a hearty vegan meal.

Vegan Takeout Tofu Broccoli

I have a confession: I’m absolutely terrified of our pressure cooker. I’ve been known to run out of the apartment any time it makes any noise at all. I know, it’s pretty irrational, and modern pressure cookers are waaaaay safer than old-time pressure cookers… but still. I can’t help but panic a little every time I press a button.

I am really trying to face this fear head on with exposure therapy. Which is not hard, because there are SO.MANY.THINGS. you can make in a pressure cooker. Like beans (dry! unsoaked!) in 45 minutes or less. Jasmine rice in 10 minutes. Entire meals and desserts and dips and casseroles. A pressure cooker truly is one of those kitchen appliances that you will use all the time, especially if you are busy and don’t have a ton of time to cook (hello, that’s all of us).

I usually stick to cooking basic staples in the pressure cooker, but I recently received The Vegan Instant Pot Cookbook by Nisha Vora and am floored by how many types of complete dishes you can make in the pressure cooker. Like this Takeout-Style Tofu and Broccoli!

Vegan Takeout Tofu Broccoli

This Takeout-Style Tofu and Broccoli is the Chinese food recipe of my dreams. The tofu is marinated before browning it using the sauté function of the pressure cooker. Then you quickly steam the broccoli (only takes 1 minute!) before adding a damn delicious ginger-chili sauce. Cayden doesn’t like ginger at all but absolutely loved this recipe!

With the addition of a cornstarch slurry, the sauce gets all sticky and gooey and absolutely everything you would want in takeout food. It’s slightly sweet, but the sweetness isn’t overpowering! (Trust me, because I really don’t like sickly sweet sauces for savory dishes.)

You could serve this takeout tofu and broccoli as a side dish in a takeout-inspired feast, or over jasmine rice for a hearty vegan meal.

Vegan Takeout Tofu Broccoli

Every recipe in this cookbook uses a pressure cooker, which is great for me since I’m trying to face my fear of this versatile appliance. There are breakfasts, dinners, desserts… so many incredible recipes. There is a recipe for Miso Mushroom Risotto which is loudly calling my name.

The Vegan Instant Pot Cookbook is truly one of the most beautiful cookbooks I own, which makes me want to pull out the pressure cooker even more. Thanks, Nisha, for encouraging me to actually use this thing!

I am giving away TWO copies of The Vegan Instant Pot Cookbook; enter below! Giveaway ends 7/2.

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Vegan Takeout Tofu Broccoli

Vegan Takeout Tofu Broccoli

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How to make:

Takeout-Style Tofu and Broccoli

Enjoy the comfort of takeout food at home with this Takeout-Style Tofu and Broccoli made completely in a pressure cooker! Serve it alone as a tasty side or over rice for a hearty vegan meal.

Prep Time:
40 mins
Cook Time:
20 mins
Total Time:
1 hour
Vegan Takeout Tofu Broccoli
Author:
Emilie
Yield:
4 1x
Rating: 5 from 6 reviews

Ingredients

For the marinated tofu:

  • 1 (14-ounce) block extra-firm tofu 
  • 3 tablespoons reduced-sodium tamari or soy sauce 
  • 2 teaspoons Sriracha or similar chili-garlic sauce 
  • 1 teaspoon toasted sesame oil 
  • 2 teaspoons rice vinegar 

For the ginger-chili sauce:

  • ¼ cup reduced-sodium tamari or soy sauce 
  • ¼ cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor) 
  • 2 tablespoons water 
  • 1½ tablespoons Sriracha or similar chili-garlic sauce 
  • 1 tablespoon toasted sesame oil 
  • 1 tablespoon rice vinegar 1½-inch piece fresh ginger, grated or finely minced 

For finishing:

  • 1½ tablespoons grapeseed oil or other neutral, high-heat cooking oil 
  • 2 medium heads broccoli, cut into small florets (about 4 cups)
  • 2 tablespoons cornstarch 

For serving:

  • White rice or brown rice

Instructions

  1. Marinate the tofu: Drain the tofu and cut into 4 slabs. Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight them down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for at least 30 minutes or ideally 1 hour, changing the paper towels in between to drain all of the moisture. Cut the tofu into ¾-inch cubes. 
  2. Place the tofu in a gallon-size zip-top bag and add the tamari, Sriracha, sesame oil, and vinegar. Toss to combine and let the tofu rest in the marinade for 5 minutes, massaging occasionally. 
  3. Meanwhile, make the ginger-chili sauce: In a medium bowl, whisk together the tamari, agave nectar, water, the Sriracha, sesame oil, vinegar, and ginger until well combined.
  4. Finish the dish: Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the grapeseed oil. Once the display reads “HOT,” use a slotted spoon or fork to carefully transfer the marinated tofu to the pot. Cook the tofu for 1½ minutes undisturbed. Use a spatula to flip and cook the tofu until it starts to brown on all sides, 3 to 4 minutes total. Add the ginger-chili sauce and stir to combine. Select the Cancel setting. 
  5. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 3 minutes. 
  6. Once the 3-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting. 
  7. Open the pot. Add the broccoli florets to the tofu and stir with the sauce to combine. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting to low pressure and set the cook time to 1 minute. Once the 1-minute timer has completed and beeps, carefully perform another quick pressure release. 
  8. In a small bowl, stir together the cornstarch with ¼ cup water, whisking until combined without any lumps. Select the Sauté setting and press the Sauté button again until you reach less heat. Add the cornstarch slurry to the Instant Pot and gently stir to combine. Cook, stirring gently, until the sauce thickens, 2 to 3 minutes. 
  9. Serve the tofu and broccoli over rice. 

Notes

Reprinted from The Vegan Instant Pot Cookbook by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Nisha Vora

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