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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:

For the ginger-chili sauce:

For finishing:

For serving:

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